Mexican Grilled Chicken Salad

Name: Mexican Grilled Chicken Salad
Prep time: 9 h 14 min
Cook time: 9 h 14 min
Yield: 1 serving
Ingredients: For the flour tortilla strips; 6 small; 1 tablespoon melted coconut oil; ¼ teaspoon kosher salt; FOR THE SALAD:; 4 ears fresh corn; 1 14- ounce can black beans; 1 medium red bell pepper; 1 medium yellow bell pepper; 4 medium tomatoes; 2 large avocado; 1 recipe Mexican Grilled Chicken; 1 recipe Spicy Cilantro Honey-Lime Dressing

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Prep Time
9 hrs 14 mins
Cook Time
9 hrs 14 mins
Course
Side Dish, Salad
Cuisine
Mexican

Mexican Grilled Chicken Salad

Brielle Kelley

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This fresh salad bursting with south-of-the-border flavor is a great way to keep meals healthy and delicious!

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Ingredients

For the flour tortilla strips
6 small 6-inch flour tortillas
1 tablespoon melted coconut oil
¼ teaspoon kosher salt
FOR THE SALAD:
4 ears fresh corn shucked and silk removed
1 14- ounce can black beans rinsed and drained
1 medium red bell pepper diced small*
1 medium yellow bell pepper diced small*
4 medium tomatoes I like to use a variety of colors, sliced
2 large avocado peeled, cored, halved and cut in thin slices.
1 recipe Mexican Grilled Chicken pieces sliced in ¼-1/2-inch slices
1 recipe Spicy Cilantro Honey-Lime Dressing

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Instructions

For the crispy tortilla chips, preheat oven to 325˚F. Line a sheet pan with foil for easy clean up.
Stack flour tortillas on top of each other. Cut pile in half. Stack one half on top of the other so all the tortilla halves are in a stack. Cut stack into thin strips (width-wise), about ⅛-1/4-inch wide. Place strips on prepared sheet pan and drizzle with the coconut oil. Toss with your hands to coat strips with oil. Sprinkle with salt and toss again, then spread strips out into an even layer on the pan.
Bake for 18-20 minutes or until light golden brown, stirring once half way through to redistribute the strips - as the strips near the edges will brown first. Remove from oven and cool completely on pan, then store in an airtight container. Can be made several days in advance.
For the corn, place corn in a large zippered bag. Add 1 tablespoon of water and seal bag. Cook on high power in microwave for 3-4 minutes or until corn is barely cooked. Cool slightly, then cut corn from husks.
For the salad, arrange black beans, corn, peppers, tomatoes, avocados, chicken and tortilla strips on individual plates or on a large platter. Drizzle with a bit of the Spicy Cilantro Dressing. Serve and pass extra dressing at the table.

Notes

* I like to use my handy little chopper for chopping veggies. You can chop two peppers into a nice small dice in less than a minute with this wonderful little gadget. It's inexpensive and I use mine ALL the time!