Crunchy Chicken Taco Salad

By cmschnettler

Ingredients

• 2 small corn tortillas
• Nonstick cooking spray
• 1 teaspoon kosher salt
• Juice of 1 lime
• 2 tablespoons vegetable oil
• 2 scallions
• 1 jalapeno (seeds and veins removed for less heat if desired), minced
• 2 cups shredded cooked chicken
• 1 pound shredded cabbage
• 1 orange bell pepper
• 1 navel orange, peeled, quartered and sliced crosswise
• 1 cup frozen corn kernels, thawed
• 1/4 cup cilantro, chopped
• 1 ripe avocado, cubed
• 3 ounces crumbled queso fresco or ricotta salata

Preparation

Step 1

1. Lightly coat the tortillas with the cooking spray on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about 2 minutes. Transfer tortillas to a cutting board and slice into thin strips; let cool. 2. In a large bowl, whisk together the lime juice, oil, scallions, jalapeno and remaining salt. Add the chicken, cabbage, bell pepper, orange and corn; toss well. 3. To serve, mound the salad in shallow bowls. Top with the cilantro, avocado and cheese. Garnish with crisped tortilla strips and serve immediately.