4 boneless, skinless chicken breasts
2/3 cup fresh lime juice
2/3 cup garlic flavored olive oil
1/3 cup chopped cilantro
1/2 cup chopped shallots
1/2 teaspoon salt
1 cup crushed salsa flavored tortilla chips
2 plum tomatoes, chopped
1 red bell pepper, thinly sliced
1 avocado, peeled, diced
1 (l5-ounce) can corn with peppers
2 cups shredded napa cabbage
2 cups shredded spinach
1/2 cup crumbled feta cheese


1. Preheat oven to 400 degrees F. Cut chicken crosswise into 1/2-inch pieces and place in bowl. In medium bowl, whisk together lime juice, olive oil, cilantro, shallots and salt. Reserve 1/2 of mixture for dressing and pour remainder over chicken, tossing to coat.
2. On piece of wax paper, place tortilla chips. Roll chicken pieces in chips, coating well. On greased baking sheet, place chicken in single layer. Bake in oven until brown, fork can be inserted in chicken with ease and juices run clear, about 20 minutes.
3. In large bowl, mix together tomatoes, red pepper, avocado, corn, cabbage, spinach and feta cheese. Pour reserved dressing over mixture and toss gently. Place cabbage mixture on platter or in large shallow salad bowl and arrange chicken on top.
Napa cabbage, also known as Chinese cabbage, has crinkly, veined leaves with green tips and is available year-round. This cabbage is crisp and mild in flavor.
Mexican Chicken Salad
Categories :
Tags :