Southwestern Chicken Salad With Crispy Tortilla Chips

Wednesday: Southwestern Chicken Salad With Crispy Tortilla Chips

SERVINGS: 4

2 whole-wheat tortillas
1 tsp lime zest
1 tsp minced garlic
1 tsp cumin
1/4 tsp red pepper flakes
2 c cooked chicken
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp chopped cilantro
16 c mixed lettuce
2 red bell peppers, thinly sliced
½ avocado, sliced

1. HEAT oven to 400ºF.

2. CUT tortillas into quarters and each quarter into two wedges. Place on baking sheet.

3. BAKE until crisp, about 5 minutes. Remove from oven and set aside.

4. STIR lime zest, garlic, cumin, and red pepper flakes in medium bowl. Add chicken and toss well to coat.

5. COMBINE lime juice, oil, and cilantro in large salad bowl. Add greens, red bell pepper, and avocado and toss well.

6. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl and serve.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium, 5.2 g sugar