Haystack Salad

1. 1

   Rinse chicken and cut it into 1 inch cubes. Put it into a pie plate or bowl and cover with the heavy cream. Let the chicken marinate in the refrigerator for 30 minutes (or up to a day).

2. 2

   Prep your veggies: Shred the greens by stacking them and slicing the leaves into 1/2 inch strips. Drain and rinse the corn. Peel and shred the carrot. Seed and dice the tomato and peppers. Chop the pecans.

3. 3

   Put all of the veggies and the pecans into a large bowl. Set the bowl aside.

4. 4

   Stack the tortillas and slice them into 1/4 inch strips. Heat 1/2 inch of oil in a skillet over medium-high heat, and when hot (you can tell when a bit of flour sizzles when sprinkled in the pan), fry the tortillas in batches until crisp and golden-brown. Let the finished tortillas drain on a paper-towel lined plate. Keep the oil-filled skillet on the heat. You'll use it in a second.

5. 5

   In another large bowl combine the flour, salt, seasoned salt and pepper. Remove the chicken pieces from the cream and toss them in the flour mixture.

6. 6

   Fry the chicken in batches in the same pan you used for the tortillas, over medium-high heat. Fry until golden brown on all sides and cooked through. Let the finished chicken drain on a paper-towel lined plate.

7. 7

   Toss the chicken with the vegetables and nuts. Top with cheese and dressing (to taste). Serve each salad with a topping of tortilla straws.

* Per serving · 4 servings · Values may vary.

No additional tips available.