Wednesday, October 02, 2013

Fiesta salad with lime-jalapeño vinaigrette

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.


  1. this is so bright and colourful, looks delicious!!

  2. Crispy onions? I'm sold! That looks SO delicious! :)

    sorelle in style

  3. This looks delicious! Perfect for me to try since I am trying to do a little more low carb eating these days.

  4. Tortillas decomposees - that's quite clever, actually :) And I love how easy this looks to make, while still turning out pretty... it might even be something I could make for myself (which is saying something, since I usually live on cereal when my husband isn't home!)


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