Or I suppose it’s more aptly titled: Mixed Greens Chicken Salad with Spiced Tortilla Strips, Black Beans, Onion, Avocado, and Creamy Avocado Apple Cider Vinegar Salad Dressing. But, you know, for brevity’s sake I stuck to the bare minimum. Even if it’s quite lengthy.
Let’s talk about routines. Are you a fan or no? I am…to an extent. Grocery shopping on Saturday mornings? Yes. Watching Forensic Files while I work on blog stuff on weekend afternoons? Yes. Eating the same old chicken salad day in and day out? No. Thankfully that’s an easy one to remedy, and this chicken salad with spiced tortilla chips and and avocado dressing does the trick. Now I know you don’t need instructions on how to make a salad, so go right ahead and do your own thing in terms of the recipe here. I will say that we really enjoyed this combination of ingredients and flavors, so what I made and how I made it is listed below.
First I baked chicken tenders to cook chicken in a super simple, healthy, and quick way. Chicken tenders are brushed with olive oil and coated with whatever spices your heart desires. One of my off-the-shopping-list supermarket treats to myself recently was a grinder that includes sea salt and chipotle seasoning together. Amazing! So that’s what I used, but you can replicate the flavors by adding sea salt and chipotle pepper seasoning separately.
I seriously don’t think I’ll buy a bag of store-bought tortilla strips again with how easy, crisp, and delicious homemade tortilla strips are. These are neck-and-neck with the dressing for my favorite part of this salad. Tortillas are cut into strips with a pizza wheel and tossed with olive oil and spices. I used whole wheat tortillas and that sea salt and chipotle seasoning mix again and it was perfect. The strips are baked in a single layer and flipped over halfway through. The tough part is not eating all of the tortilla strips before they can make it onto your salads! I definitely snacked on more than a few assembling this. 🙂
Black beans and onions are added to round out the salad, which is drizzled with that creamy avocado apple cider vinegar salad dressing that I just love. After I took these pictures (and before I dug in) I added the half of the avocado left over from making the dressing on top of this salad and it was . All of the flavors together meshed so well, I’ve made this chicken salad with spiced tortilla strips and avocado dressing again and again to take with me to work or to stuff my face in as an easy weeknight meal. Nothing routine here!
- 4-5 chicken tenders
- Olive oil, for brushing
- Sea salt and pepper
- Chipotle seasoning
- Two 8" tortillas (I used whole wheat)
- 1 tbsp olive oil
- Sea salt and pepper
- Chipotle seasoning (optional)
- Mixed greens
- Black beans
- Half of one onion, diced
- Creamy avocado apple cider vinegar salad dressing
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray or brush with olive oil. Generously brush chicken tenders with olive oil and place on prepared baking sheet. Sprinkle desired spices such as salt, pepper, chipotle seasoning, etc. over chicken.
- Bake for 15-20 minutes, or until chicken is white and cooked throughout and reaches an internal temperature of 165 degrees F. Set aside.
- Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray or brush with olive oil. Cut tortillas into small strips and place in a bowl. Add olive oil to bowl and toss to evenly coat tortilla strips. Add desired seasoning (salt, pepper, chipotle seasoning, etc.) and toss to coat.
- Add tortilla strips in a single layer on prepared baking sheet and bake for about 4 minutes, then remove pan and flip strips over. Bake for an additional 3 or so minutes, or until tortilla strips are crisp and have browned on the edges. Remove from pan and let cool.
- Add all ingredients over mixed greens or lettuce of choice and enjoy!
The quantity of salad ingredients here are customizable! Add as much chicken, black beans, onion, etc. as you wish!
I like to add the remainder of the avocado from making the salad dressing to the salad for serving.