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Fiesta Chicken Tortilla Salad

Celebrate the season with one of our favourite summer salads

  1. 1 whole, boneless chicken breast
  2. 1 tbsp. Tabasco (15 mL)
  3. vegetable oil for frying
  4. 3 soft corn tortillas, cut in 1/4-inch strips
  5. salt
  6. 1/2 red bell pepper, cut in strips
  7. 4 cups romaine lettuce, sliced in strips (1 L)
  1. 4 Tbsp. toasted sesame seeds (60 mL)
  2. 2 Tbsp. white wine vinegar (30 mL)
  3. 1 tbsp. Dijon mustard (15 mL)
  4. 1/2 cup vegetable oil (125 mL)
  5. salt and pepper to taste
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
To prepare salad
  1. Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.