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Prep Time: 30 mins
Cook Time: 40 mins
Servings: 8

Crispy Tortilla Strip Salad

Rate this recipe for points
120
Lunch
Healthy Eats
Tortilla

Ingredients

Salad:

  • 1 Package of Dempster’s® Whole Wheat Large Tortillas
  • 4 Tbsp (60mL) Vegetable or Canola Oil
  • Salt, to taste
  • 1 Whole Rotisserie Chicken, shredded
  • 2 Tbsp (30g) Taco Seasoning
  • 1 Head of Romaine, washed
  • 2 Large Tomato, sliced into wedges
  • 1 Red Onion, thinly sliced
  • 1 Cup (250g) Black Beans
  • 1 1/2 Cups (375g) Cheddar Cheese, shredded
  • 1 Cup (250mL) Salsa
  • 2 Medium Avocado, peeled and chopped
  • 6 Radishes, sliced
  • 1 Cucumber, sliced
  • 1 Cup Sugar Snap Peas, blanched
  • 1 Cup Cilantro, roughly chopped

Salad Dressing:

  • 3/4 Cup (180mL) Olive Oil
  • 1/4 Cup (60mL) Mayonnaise
  • 1/2 Cup (125mL) Taco Sauce
  • 2 Cloves Garlic - Minced
  • Zest and Juice from 1 Lime

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Roll up the tortillas and, with a sharp knife, cut them into 1/2-inch (1.25cm) strips onto a parchment paper-lined baking tray.
  3. Spray with vegetable or canola oil and give a quick toss to ensure the tortillas are evenly coated with oil.
  4. Sprinkle with salt.
  5. Bake at 375°F (190 °C) for 5 minutes, then rotate the pan and bake for another 5 minutes.
  6. Prepare the salad by tossing all the prepared ingredients together with the salad dressing into a large mixing bowl.
  7. Top with extra cilantro for colour and brightness.