Chicken tortilla crunch salad
Delight in the perfect blend of crispy tortilla strips, flavorful chicken, and fresh greens in this tantalizing chicken tortilla crunch salad.
Ingredients:
- Canola oil, for grill grates
- 450g boneless, skinless chicken thighs (4 thighs)
- 2 tablespoons fajita or taco seasoning
- 1 ¼ teaspoon kosher salt, divided
- 6 cups shredded napa cabbage (from 1 head cabbage) or a 14-oz. pkg. coleslaw mix
- 1 red bell pepper, thinly sliced
- ¼ cup mayonnaise
- ¼ cup salsa
- 2 tablespoons sour cream
- 2 cups crushed corn tortilla chips
- 1 cup roughly chopped fresh cilantro, plus more for serving
- 60g queso fresco or feta cheese, crumbled (about 1/2 cup)
- ¼ cup roasted, salted pumpkin seeds (pepitas)
Instructions:
- Prepare the grill grates by brushing them with oil and heating them to a medium-high temperature (400°F to 450°F). Coat the chicken thighs with fajita seasoning and a sprinkle of 1/2 teaspoon salt.
- Place the seasoned chicken on the oiled grill grates; grill with the lid off until the chicken is fully cooked and a thermometer inserted into the thickest part reads 165°F, typically taking 4 to 5 minutes per side. Once done, transfer the chicken to a plate and allow it to cool for about 15 minutes.
- In a large bowl, mix together the cabbage and bell pepper. In a separate small bowl, whisk together mayonnaise, salsa, sour cream, and the remaining 3/4 teaspoon of salt. Combine the dressing with the cabbage and bell pepper mixture, ensuring all ingredients are coated evenly.
- Slice the grilled chicken thinly and add it to the cabbage mixture. Toss in the tortilla chips and mix well. Serve the salad in a bowl or on plates. Sprinkle with cheese and pepitas, and garnish with additional cilantro.
Summary:
- Calories: 2442 kcal
- Fat: 152 g
- Protein: 152 g
- Carbs: 118 g
- Potassium: 3743 mg
- Magnesium: 548 mg