Mexican Chicken Crunch Salad

Ingredients

• 2-3 corn tortillas
• 2 tsp olive oil
• 1 tsp coarse salt
• Dressing:
• 1 lime, juiced
• 2 tbsp olive oil
• 3 tbsp fresh cilantro
• 1/3 cup red onion, diced
• 1 jalapeno (seeds and veins removed for less heat if desired), minced
• 1 tsp salt
• 1 tsp pepper
• 2 tsp garlic
• Salad:
• 2 cups shredded cooked chicken
• 1 pound shredded cabbage, purple and green
• 1 red bell pepper, sliced
• 1 orange, peeled, quartered and sliced crosswise
• 1/4 cup cilantro, chopped
• 1 ripe avocado, cubed
• 3 ounces crumbled queso fresco or ricotta salata

Instructions

1. For crunchy strips: Lightly coat the tortillas with olive oil on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt.
2. Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about 2 minutes.
3. Transfer tortillas to a cutting board and slice into thin strips; let cool.
4. In a large bowl, whisk together the lime juice, oil, 3 tbsp cilantro, red onion, jalapeño and remaining salt.
5. Add the chicken, cabbage, bell pepper, orange and toss well.
6. Top with the cilantro, avocado and cheese.
7. Garnish with crisped tortilla strips!