Prep Time: 30 mins
Cook Time: 40 mins
Servings: 8
Crispy Tortilla Strip Salad
Rate this recipe for points
117
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
- Preheat the oven to 375°F (190°C).
- 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.
- Spray with vegetable or canola oil and give a quick toss to ensure the tortillas are evenly coated with oil.
- Sprinkle with salt.
- Bake at 375°F (190 °C) for 5 minutes, then rotate the pan and bake for another 5 minutes.
- Prepare the salad by tossing all the prepared ingredients together with the salad dressing into a large mixing bowl.
- Top with extra cilantro for colour and brightness.
