Summer is the time for salads, and one of the things that I think makes them fun, as well as healthy and delicious, is when my salad is a rainbow of colors and a variety of textures.
This salad fills all those requirements and is healthy as well.
The recipe calls for red apples (I use Honey Crisp), but I’ve also made it with green Granny Smith apples as well. Either way, it’s delicious.
While a little less healthy, my kids like when I marinate my chicken in root beer overnight before I grill it. You can also use the breast from rotisserie chicken, plain grilled chicken, poached chicken or chicken cooked any way you like it. I’ve also swapped the peanuts for almonds.
Crunch Lovers’ Chicken Salad
1 (12 oz) bag Dole Chopped Asian Blend salad mix
1 cup chicken breast, cooked and cubed
1 red apple, chopped
1 small cucumber, seeded and chopped
1 avocado, chopped
2 green onions, chopped
3 Tbsp salted peanuts, chopped
2 white corn tortillas, cut into 1/2-inch strips lengthwise then cut in half
extra virgin olive oil
juice of 1/2 lime
chili powder and salt
For the Chili-Lime Vinaigrette:
6 Tbsp extra virgin olive oil
2 Tbsp honey
juice of 1 lime
1/2 tsp chili powder
salt and pepper
Preheat oven to 350° F then add tortilla strips to a bowl. Mist or drizzle with extra virgin olive oil or nonstick spray. Drizzle with lime juice, and season generously with chili powder and salt. Toss to coat then spread out on a baking sheet and bake until crunchy, about 7-8 minutes. Set aside to cool.
For the Chili-Lime Vinaigrette, combine ingredients in a jar with a tight-fitting lid or in a bowl, then shake or whisk to combine.
Combine the rest of the ingredients with the vinaigrette then toss to coat. Add baked tortilla strips, then toss again and serve.
Nutritional Information: Calories Per Serving: 959, Calories from Fat: 649, Fat: 72 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 64 mg, Sodium: 119 mg, Potassium: 1202 mg, Carbohydrates: 59 g, Fiber: 13 g, Sugar: 28 g, Protein: 32 g.
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