A healthy and delicious Tex-Mex salad with seasoned chicken, crunchy flour tortilla strips, and loads of fresh veggies with an avocado vinaigrette!
Crispy Flour Tortilla Strips:
- For vinaigrette, combine ingredients in a small food processor and pulse until smooth. Taste and adjust to your liking. Season with salt and pepper. Dressing should be pourable, but thick. If it’s very thick, add more water.
2. For the crispy tortilla strips, preheat oven to 350°F. Line a baking sheet with parchment paper for easier clean up. Slice tortilla strips and toss them with olive oil and Old El Paso® Taco Seasoning. Spread out on baking sheet and bake for 8-10 minutes until they are lightly browned and turning crispy. Remove and let cool.
3. For chicken, heat a medium skillet over medium heat. Add olive oil and chicken strips. Cook chicken until it’s just cooked through, maybe 6-7 minutes, stirring occasionally. When chicken is done, add Old El Paso® Chicken or Taco seasoning and water. Stir to combine and cook for a few minutes to thicken sauce.
4. To make a salad, add a few handfuls of green lettuce to a plate and top with an assortment of peppers, corn, and red onions. Pile chicken in the center and top with tortilla strips. Drizzle with dressing and serve immediately.