Oxmoor House
Prep Time
18 Mins
Cook Time
10 Mins
Yield
4 servings

Enjoy this salad topped with warm strips of grilled, seasoned chicken, or take advantage of some make-ahead tips and serve it cold at a later time. To get a jump start on the prep, go ahead and grill the chicken and make the dressing. Both will keep well in the refrigerator overnight.

How to Make It

Step 1

Preheat oven to 450°. Prepare grill.

Step 2

Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.

Step 3

While chicken chills, combine 1/4 teaspoon kosher salt, mayonnaise, and next 4 ingredients in a small bowl; cover and chill until ready to serve.

Step 4

While chicken and dressing chill, place tortilla strips on a foil-lined baking sheet. Lightly coat tortilla strips with cooking spray, and sprinkle with remaining 1/2 teaspoon seasoning and remaining 1/4 teaspoon kosher salt. Bake at 450° for 8 to 10 minutes or until crisp, tossing strips gently every 2 minutes. Remove from oven, and place strips on a wire rack.

Step 5

Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into slices.

Step 6

Place 1 3/4 cups lettuce on each of 4 plates; divide chicken strips evenly among salads. Sprinkle about 4 teaspoons cheese over each salad, and top evenly with tortilla strips. Drizzle 3 tablespoons dressing over each salad.

Step 7

Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

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