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Crunchy Chicken Tortilla Salad

Crunchy Chicken Tortilla Salad Recipe

Crunchy Chicken Tortilla Salad

 

Ingredients

  • 1 Head of Green Cabbage (you could also buy a head of red cabbage and use half of each)

  • 1 Orange Pepper

  • 2 Navel Oranges

  • 1 Jalapeno Pepper

  • 2 Limes

  • 1 ½ Cups Frozen Corn

  • 1 Bag Tortilla Chips

  • 1 Log Peppered Goat Cheese (or herbed if you don’t like the spice)

  • 1 Avocado

  • 3 Tbsp Olive Oil

  • ¼ Cup Honey (melted)

  • 2 Chicken Breasts

  • 1 Tsp Garlic Powder

  • 2 Tsp Salt

  • 2 Tbsp Chili Sauce (or Sriracha)

  • Optional: 1 Bunch of Cilantro

Instructions

Total Cook & Prep Time: 30 Minutes

Makes Appx: 8-10 Servings

Option Overnight Marinade: Place two raw, skinless chicken breasts in a container, sprinkle with 2 tsp of salt, garlic powder, 1 tbsp of olive oil, and 2 tbsp of chili sauce and shake. Place in the refrigerator and allow to marinate overnight. Cook on the day you plan to make the salad. If you don’t plan ahead to marinate the chicken, allow it to sit in the spices and oil for 10 minutes before cooking. 

  1. Preheat the oven to 350 Degrees Fahrenheit, set out a baking sheet and line the bottom with parchment paper or grease lightly with cooking spray. 

  2. Place the chicken breast on the baking dish and cook for 30 minutes or until chicken reaches an internal temperature of 165 Degrees Fahrenheit. 

  3. While the chicken is cooking, prepare the salad base. 

  4. Take 1 ½ cups of frozen corn out of the freezer and set in a small bowl to thaw. 

  5. Take out a large mixing bowl and chop cabbage into small pieces - add to the bowl. 

  6. Dice pepper, peel and dice oranges and add to the mixing bowl. 

  7. Next take out a small container or shaker to make the salad dressing or if you prefer the dressing smooth use a blender. 

  8. Finely chop the jalapeno, removing the stem and seeds, and add to the dressing container. 

  9. Add 2 tbsp of olive oil, ¼ cup of softened honey, and the juice of two limes to the dressing container/blender. Shake if you’re using a container, or blend if you’re using a blender. 

  10. Add the frozen corn to the large mixing bowl. 

  11. Option: chop cilantro and add to the large mixing bowl. 

  12. Remove chicken from the oven and chop into small pieces - add to the mixing bowl. 

  13. Rip up goat cheese log and add to the mixing bowl. 

  14. Next add the dressing to the bowl, and use tongs to mix all the ingredients thoroughly. 

  15. Peel and slice avocado for a garnish. 

  16. Dole out salad into individual bowls and garnish with avocado and crushed tortilla chips on top.