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.
xx
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.
this is so bright and colourful, looks delicious!!
ReplyDeleteSounds delicious!
ReplyDeleteIsn’t That Charming.
Crispy onions? I'm sold! That looks SO delicious! :)
ReplyDelete♡jilly
sorelle in style
This looks delicious! Perfect for me to try since I am trying to do a little more low carb eating these days.
ReplyDeleteTortillas 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!)
ReplyDeletexox,
Cee