Mexican Chicken Salad with Cilantro Lime Dressing

Posted at 4:16 PM, Jun 23, 2016
and last updated 2016-06-23 19:00:23-04


  • 6 small (6-inch) flour tortillas
  • 1/4 cup canola oil
  • 4 cups iceberg lettuce, chopped
  • 1 lb. skinless, boneless chicken breasts, cooked, shredded
  • 1 (14 oz.) can black beans, rinsed and drained
  • 1 bell pepper, diced, any color
  • 1 cup salsa
  • 1 cup corn kernels
  • 3 green onions, chopped
  • 2 large avocados, cut into small chunks
  • 1 cup cheddar or mozzarella cheese, shredded
  • 1/4 cup sunflower seeds
  • Salt and Pepper, to taste


  • 2 lime, juiced
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/4 cup cilantro, loosely packed
  • 1/4 cup olive oil
  • Salt and Pepper, to taste

Cut the tortillas into thin strips. In a large frying pan, bring oil up to frying heat (375 degrees). Add tortilla strips; cook for 1-2 minutes or until golden brown and crispy. Place cooked strips on a paper towel lined plate. Add salt. Set aside.

For the salad, place lettuce in a large bowl. Arrange chicken, black beans, peppers, salsa, corn, avocados, cheese and sunflower seeds over the lettuce.

For the dressing, place all ingredients in a food processor. Pour desired amount of dressing over salad just before serving. Top with tortillas strips. Remaining dressing will keep in a sealed container for 3-4 days.

Sponsor: Dan’s Market