This is a delicious salad with barbecue chicken tossed with lettuce, corn, avocados and crispy tortilla strips in a cilantro lime dressing.
Ingredients
- 2 boneless chicken breasts
- 4 cups romaine lettuce, chopped
- 1 avocado, chopped
- 1 ear corn, husked
- 2 flour tortillas
- 1/2 cup cilantro, chopped
- 2 tablespoons Habanero Olive Oil
- 2 tablespoons Mission Trail Olive Oil
- 2 limes, juiced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons Barbecue Dust
- 1/2 cup barbecue sauce
- 1/2 cup Avocado Oil
Instructions
- Heat grill to high. Season chicken with 1 tablespoon Barbecue Dust. Add the chicken and corn to the grill and cook for about 5 minutes per side until cooked through. Remove from the grill and set aside.
- Cut the tortilla shells into strips. Heat the avocado oil in a saute pan over medium high heat. Once hot, add the tortilla strips and fry for about 2 minutes per side. Place on a paper towel lined plate and sprinkle with remaining tablespoon of Barbecue Dust.
- Make the dressing by blending the cilantro, olive oil, lime juice, salt and pepper.
- Chop the chicken into small pieces and toss with barbecue sauce. Cut the grilled corn off the husk.
- Assemble the salad by adding the lettuce, corn and avocado to a bowl. Toss with the dressing and top with barbecue chicken and tortilla strips.
Takes 20 minutes
Serves 2-4
