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.
Oxmoor House JANUARY 2006
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.
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.
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