Mexican Chicken Salad

  • Yield: 4 servings


2whole boneless, skinless chicken breasts halved
2/3cup fresh lime juice
2/3cup garlic flavored olive oil
1/3cup chopped cilantro
1/2cup chopped shallots
1/2teaspoon salt
1cup crushed salsa flavored tortilla chips
2cups shredded napa cabbage
2cups shredded spinach
1-- (15 ounce) can corn with peppers
1-- red bell pepper, julienned
2-- plum tomatoes chopped
1-- avocado, peeled and diced
1/2cup crumbled feta cheese


  1. Cut chicken crosswise into 1/2-inch pieces and place in bowl. In medium bowl, whisk together lime juice, olive oil, cilantro, shallots and salt. Reserve 1/2 of mixture for dressing and pour remainder over chicken, tossing to coat. On piece of wax paper, place tortilla chips. Roll chicken pieces in chips, coating well. Place chicken in single layer on greased baking sheet. Bake in 400F oven for about 20 minutes, or until brown and fork can be inserted in chicken with ease. In large bowl, mix together cabbage, spinach, corn, red pepper, tomatoes, avocado and feta cheese. Pour reserved dressing over mixture and toss gently. Place cabbage mixture on platter or in large shallow salad bowl and arrange chicken on top