Rotisserie chicken and pre-diced honeydew help get dinner on the table in less than 30 minutes; pepitas (shelled pumpkin seeds) and tortilla strips deliver a satisfying double-crunch factor.

Mark Driskill
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons oil in a skillet over medium. When oil is shimmering, add tortilla strips, and cook, stirring often, until strips are golden and crisp, 4 to 5 minutes. Drain on paper towels, and let cool 5 minutes.

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  • Combine romaine, chicken, honeydew, queso fresco, and pepitas in a large bowl.

  • Whisk together lime juice, Fresno chile, pepper, salt, and remaining 1/4 cup oil in a small bowl. Drizzle over salad; toss to combine. Top with crispy tortilla strips.

Nutrition Facts

516 calories; fat 34g; saturated fat 6g; protein 34g; carbohydrates 22g; fiber 4g; sugars 12g; sodium 561mg.
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