Last night we tried the Chicken Tortilla Salad.
I had tortilla chips on hand that I was tempted to use in place of making my own strips.
I didn’t think that these little strips with a hint of oil would be as tasty. I was incorrect. They were thicker than chips and had a really nice crunch. I would do that again- especially if I had extra tortillas lying around.
The recipe said 10-12 minutes. These were 16 minutes before they were adequately crispy.
The dressing came together easily- I just put everything in my immersion blender jar-
It’s pretty thick, but a lovely green. I may have added too much cilantro- fine on the flavor- but probably accounted for it’s thickness.
This salad is going to look most attractive on the platter served family style. For my daily purpose, I just heaped everything on our plates.
Still looks tasty… no?
Though I can see why she recommends serving dressing on the side- the salad isn’t as attractive once dressed-
I was tempted to add the chipolte chili to the dressing (one of her variations) but I was worried that the color of the dressing would be ugly- Next time.
AND there WILL be a next time. This was delicious- and I really liked that it didn’t taste like a “taco salad” It had a great light mexican-esc flavor without slapping you across the face.