Photo: Steven DeVries; Food Styling: Catherine Crowell Steele; Prop Styling: Heather Chadduck Hillegas
Active Time
45 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 4 (serving size: about 2 cups)

Every bite of this salad is a delightful mix of flavors and textures, but the homemade baked tortilla chips on top steal the show. They're light, crunchy, and spiced with cumin; you'll never crave a traditional crouton again.

How to Make It

Step 1

Preheat oven to 425°F. Stack tortillas; cut in half, and cut crosswise into 1/2-inch strips. Place tortilla strips on a rimmed baking sheet. Toss with cumin, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt. Spread strips in a single layer; bake in preheated oven until golden brown and crisp, 10 to 12 minutes, turning halfway through baking. Cool strips to room temperature.

Step 2

Meanwhile, whisk together lime zest, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, pepper, and remaining 1/3 cup oil and 3/4 teaspoon salt until well combined. Set aside.

Step 3

Toss together chopped chicken, avocado, romaine, sliced radishes, and Pickled Red Onions in a large bowl. Add 6 to 7 tablespoons vinaigrette; toss to coat. Place 2 cups salad on each of 4 plates; top each with 3 baked tortilla strips. Serve with remaining vinaigrette.

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