Tortilla-Crusted Chicken Salad with Cilantro Dressing

Recipe for Tortilla-Crusted Chicken Salad with Cilantro Dressing



Tortilla-Crusted Chicken Salad with Cilantro Dressing

Ingredients

    Cilantro Dressing:
  • 1 clove garlic, roughly chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup safflower or other neutral oil
  • 1/4 cup red wine vinegar
  • 1/2 (loosely packed) cup fresh cilantro leaves, removed from the stem
  • Tortilla-Crusted Chicken:
  • 1 large skinless, boneless chicken breast (pounded until 3/4-1“ thick)
  • 1 large handful of tortilla chips, finely crushed in food processor
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • salt
  • pepper
  • 2 tablespoons canola/safflower oil
  • Salad:
  • 3-4 cups of mixed greens
  • 2 cups thinly sliced romaine
  • 1 small avocado, thinly sliced or cubed
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup grated extra sharp cheddar cheese
  • cilantro dressing (see above)
  • wedge of lime
  • cilantro leaves (for garnish)

Instructions

  1. Combine ingredients in a blender and puree until smooth. Set aside (or dressing can be refrigerated and kept for up to three weeks in fridge).
http://stlcooks.com/2014/01/tortilla-crusted-chicken-salad-with-cilantro-dressing/

 

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Photo: Blogging Over Thyme



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