This salad is definitely worth planning ahead for. It combines everything we love in a taco - a little spiciness, a little creaminess and a whole lot of crunch.
1/4 cup olive oil
2 tbsp freshly squeezed lime juice
1 garlic clove, minced
1/4 tsp salt
black pepper, (to taste)
4 grilled boneless chicken breasts, cut into strips
8 cups chopped lettuce, (leaf, romaine or iceberg)
2 oranges, peeled and sectioned
1/2 small red onion, thinly sliced
1 540-mL can red kidney beans, rinsed and drained
1 ripe avocado, pitted, peeled and cut into cubes
1/2 cup salsa, (any kind)
1/2 cup sour cream, (regular or low fat)
1/2 cup shredded cheddar
3 cups tortilla chips
In a small bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Toss about half of this dressing with the chicken strips and reserve the rest.
In a large bowl, combine the lettuce, oranges, onion and kidney beans. Add the remaining dressing mixture and toss well to coat everything evenly. Divide the salad among 4 serving plates. Top each with some of the chicken strips, some diced avocado, a spoonful of salsa, a dollop of sour cream and a sprinkle of cheese. Surround salad with tortilla chips and serve immediately.
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