Salad:
- 6 small (6-inch) flour tortillas
- 1/4 cup canola oil
- 4 cups iceberg lettuce, chopped
- 1 lb. skinless, boneless chicken breasts, cooked, shredded
- 1 (14 oz.) can black beans, rinsed and drained
- 1 bell pepper, diced, any color
- 1 cup salsa
- 1 cup corn kernels
- 3 green onions, chopped
- 2 large avocados, cut into small chunks
- 1 cup cheddar or mozzarella cheese, shredded
- 1/4 cup sunflower seeds
- Salt and Pepper, to taste
Dressing:
- 2 lime, juiced
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/4 cup cilantro, loosely packed
- 1/4 cup olive oil
- Salt and Pepper, to taste
Cut the tortillas into thin strips. In a large frying pan, bring oil up to frying heat (375 degrees). Add tortilla strips; cook for 1-2 minutes or until golden brown and crispy. Place cooked strips on a paper towel lined plate. Add salt. Set aside.
For the salad, place lettuce in a large bowl. Arrange chicken, black beans, peppers, salsa, corn, avocados, cheese and sunflower seeds over the lettuce.
For the dressing, place all ingredients in a food processor. Pour desired amount of dressing over salad just before serving. Top with tortillas strips. Remaining dressing will keep in a sealed container for 3-4 days.
Sponsor: Dan’s Market
