Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps

1. 1

   To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy.

2. 2

   Reserve dressing in refrigerator until ready to use.

3. 3

   To make the tortillas, preheat the oven to 450 degrees F.

4. 4

   Slice the tortillas into thin strips and spray them with the olive oil.

5. 5

   Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.

6. 6

   To assemble the salad, in a mixing bowl, toss the greens with the dressing.

7. 7

   Place a portion of the salad greens on each plate.

8. 8

   Place 1 julienned chicken breast on top of each salad.

9. 9

   Then spoon some of the salsa on top of salad.

10. 10

    Finally, sprinkle each salad with the crispy tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.