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.
3 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/3 cup light mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped shallots
3 tablespoons honey
2 tablespoons fresh lime juice
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1 (10-ounce) package torn romaine lettuce
1/3 cup (1 1/2 ounces) shredded reduced-fat Colby-Jack cheese
How to Make It
Preheat oven to 450°. Prepare grill.
Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.
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.
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.
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.
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.
Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired.
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