Spicy Chipotle Chicken Tortilla Salad

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Try this zesty chipotle chicken tortilla salad to give your dinner lineup a much needed kick! The combination of herbs and spices are guaranteed to make your mouth water.

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 1/2 lbs skinless, boneless chicken thighs or breasts, sliced into 1 inch strips
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 1/3 cup EVOO
  • 1 coarsely chopped shallot
  • 1 large smashed garlic clove
  • 2 tablespoons sherry vinegar
  • 1 tablespoon light brown sugar
  • 2 romaine hearts, coarsely chopped
  • 1 small red onion, quartered, thinly sliced
  • 1 diced avocado
  • 1 juiced lime
  • 2 diced tomatoes
  • 1/2 cup chopped cilantro
  • 2 cups lightly crushed tortilla chips

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Directions

Season chicken with cumin, paprika, coriander, salt and pepper. Drizzle enough oil to just cover the bottom of a large skillet and heat over medium-high heat. Add chicken and cook 7-8 minutes, until chicken is cooked completely. Transfer to place, reverse the skillet. Puree shallot, garlic, chipotle in adobo, and brown sugar in a food processor. Steam 1/3 cup of EVOO. Simmer sauce for 1 minute in reversed skillet. Combine lettuce, onion, avocado, and lime juice in a large bowl. Top with tomatoes, cilantro, and chips. Pour in warm dressing and toss. Serve topped with chicken.

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