This salad could also be called 'tortillas décomposées'. It's a whole-meal salad that's lighter on the carbs, but without omitting them altogether. This recipe is my own, and serves 4.
To make salad:
To make, thinly slice 2 coloured peppers, 6 radishes, and one avocado. Brush 3 whole wheat tortillas with oil, then sauté for 1-2 mins per side over medium-low heat. Crumble and set aside. In a large bowl, combine 4 cups Boston lettuce, peppers, radishes, avocado, 3/4 can drained and rinsed black beans, 1-1/2 cups shredded rotisserie chicken, 3/4 cup shredded cheddar.
Just before serving, add 3/4 cup crispy onions, tortilla pieces and a large handful of chopped cilantro.
To make vinaigrette:
In a blender, combine 1/3 cup vegetable oil, 1/4 cup lime juice, grated rind of 1 lime and 1/2 deseeded and coarsely chopped jalapeño (I used pickled jalapeño and added a bit of the pickling juice). Blend on high for about 30 secs.