Mexican Grilled Chicken Salad

• Meat

  • 1 Recipe mexican grilled chicken

• Produce

  • 2 Avocado, large
  • 1 14-ounce can Black beans
  • 1 Red bell pepper, medium
  • 4 Tomatoes, medium
  • 1 Yellow bell pepper, medium

• Condiments

  • 1 Recipe spicy cilantro honey-lime dressing

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Bread & Baked Goods

  • 6 (6-inch flour tortillas, small

• Other

  • 4 ears Fresh corn, shucked and silk removed

Found on thecafesucrefarine.com

Description

Ingredients

• For the flour tortilla strips
• 6 small (6-inch) flour tortillas
• 1 tablespoon melted coconut oil
• ¼ teaspoon kosher salt
• For the salad:
• 4 ears fresh corn, shucked and silk removed
• 1 14-ounce can black beans, rinsed and drained
• 1 medium red bell pepper, diced small*
• 1 medium yellow bell pepper, diced small*
• 4 medium tomatoes, I like to use a variety of colors, sliced
• 2 large avocado, peeled, cored, halved and cut in thin slices.
• 1 recipe Mexican Grilled Chicken, pieces sliced in ¼-1/2-inch slices
• 1 recipe Spicy Cilantro Honey-Lime Dressing

Directions

• For the crispy tortilla chips, preheat oven to 325˚F. Line a sheet pan with foil for easy clean up.
• Stack flour tortillas on top of each other. Cut pile in half. Stack one half on top of the other so all the tortilla halves are in a stack. Cut stack into thin strips (width-wise), about ⅛-1/4-inch wide. Place strips on prepared sheet pan and drizzle with the coconut oil. Toss with your hands to coat strips with oil. Sprinkle with salt and toss again, then spread strips out into an even layer on the pan.
• Bake for 18-20 minutes or until light golden brown, stirring once half way through to redistribute the strips - as the strips near the edges will brown first. Remove from oven and cool completely on pan, then store in an airtight container. Can be made several days in advance.
• For the corn, place corn in a large zippered bag. Add 1 tablespoon of water and seal bag. Cook on high power in microwave for 3-4 minutes or until corn is barely cooked. Cool slightly, then cut corn from husks.
• For the salad, arrange black beans, corn, peppers, tomatoes, avocados, chicken and tortilla strips on individual plates or on a large platter. Drizzle with a bit of the Spicy Cilantro Dressing. Serve and pass extra dressing at the table.