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Prep 60min
Total60min
Ingredients19
Servings4
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Ingredients
Tortilla Strips
Vegetable oil for frying
4
corn tortillas
Salad
16
leaves red or green leaf lettuce (about 1 head)
1
large yellow or orange bell pepper, cut into thin bite-size strips
1
large mango, peeled, seeded and cut into chunks
1
large avocado, pitted, peeled and cut into thin slices
2
large plum (Roma) tomatoes, finely chopped
1
can (15 oz) Progresso™ black beans
1
cup shredded pepper Jack cheese (4 oz)
Chicken
4
boneless skinless chicken breasts, cut into 1/4-inch-wide strips
1
packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
1
teaspoon ground chipotle chili powder
2
tablespoons water
Dressing
1/3
cup vegetable oil
1/3
cup lime juice
2
tablespoons honey
1/3
cup loosely packed cilantro leaves and stems
2
teaspoons Dijon mustard
Dash salt
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Steps
1
In 8-inch skillet, heat 1/2 inch oil for frying over medium heat. With pizza cutter, cut corn tortillas into 1/4-inch-wide strips. Fry strips in batches in hot oil 1 to 2 minutes or until golden and crisp. With tongs, place fried tortilla strips on paper towels to drain.
2
On individual plates, evenly layer lettuce, bell pepper, mango, avocado, tomatoes, beans and cheese.
3
Lightly spray 10-inch skillet with cooking spray. Add chicken strips; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Set aside.
4
In food processor or blender, process all dressing ingredients until well blended and cilantro is finely chopped. Arrange chicken evenly over salads. Drizzle about 3 tablespoons dressing over each salad. Top each evenly with tortilla strips.
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