Chicken Tortilla Salad Recipe

Name: Chicken Tortilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 teaspoon cumin; 1 teaspoon chopped fresh coriander or 1 teaspoon parsley; 2 boneless skinless chicken breasts (about 1 lb.); salt and black pepper, to taste; ½ cup water; 4 cups chopped romaine mixed salad greens; ½ cup black beans, rinsed; 14 cherry tomatoes, halved; 12 avocado, sliced; ½ cup queso fresco, crumbled (2 oz.); ¼ cup extra virgin olive oil; 1 lime, juice of (about 3 Tbsp.); 12 jalapeno, seeded and finely chopped; 1 garlic clove, minced; ½ cup fresh cilantro, minced (or Parsley); salt & pepper; hot sauce, to taste (optional); ¼ cup canola oil; 12 flour tortilla, cut in 1/4-inch strips; generous pinch kosher salt; paprika and cumin, pinch

Servings: persons

2 tablespoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon chopped fresh coriander or 1 teaspoon parsley
2 boneless skinless chicken breasts (about 1 lb.)
salt and black pepper, to taste
½ cup water
4 cups chopped romaine mixed salad greens
½ cup black beans, rinsed
14 cherry tomatoes, halved
12 avocado, sliced
½ cup queso fresco, crumbled (2 oz.)
¼ cup extra virgin olive oil
1 lime, juice of (about 3 Tbsp.)
12 jalapeno, seeded and finely chopped
1 garlic clove, minced
½ cup fresh cilantro, minced (or Parsley)
salt & pepper
hot sauce, to taste (optional)
¼ cup canola oil
12 flour tortilla, cut in 1/4-inch strips
generous pinch kosher salt
paprika and cumin, pinch

1
For the Salad Base: Blend 2 tablespoons olive oil, cumin and coriander or parsley in a small bowl.
2
Brush oil mix over chicken, coating it completely.
3
Heat olive oil in skillet on medium-high.
4
Add chicken and cook 2 to 3 minutes until golden-brown.
5
Flip and brown second side, about 2 to 3 minutes.
6
Add water, reduce heat to low and cover pan.
7
Cook until thickest area registers 165 degrees on meat thermometer, about 10 minutes.
8
Remove from heat and set aside to cool.
9
Once cool, use a fork to shred meat into bite-sized pieces.
10
Toss chicken, romaine mix, black beans, tomatoes, avocado and queso fresco together with Jalapeno-Lime Dressing.
11
Divide between two bowls, top with Crunchy Tortilla Strips and serve.
12
To Make Jalapeno-Lime Dressing: Pulse all ingredients in blender until thoroughly combined.
13
Taste and adjust seasoning.
14
To Make Crunchy Tortilla Strips: In a medium saucepan, heat oil on medium-high until 350 degrees.
15
Carefully add tortilla strips to oil.
16
Cook 2 to 3 minutes, stirring occasionally so strips cook evenly, until golden-brown all over.
17
Remove with slotted spoon, drain on paper towels and season.

1654

kcal

Calories

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 teaspoon cumin, 1 teaspoon chopped fresh coriander or 1 teaspoon parsley, 2 boneless skinless chicken breasts (about 1 lb.), and more.

Yes, Chicken Tortilla Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Tortilla Salad

How did you like this recipe?

Frequently Asked Questions