You are probably familiar with chicken tortilla soup, but have you ever tried to turn that same delicious soup into a salad? I created this delicious salad using all of the same flavors you love in a chicken tortilla soup, but in salad form. It’s the perfect weeknight meal while we are transitioning into cooler weather and can be made with a store bought rotisserie chicken making this recipe a breeze on even the busiest of nights. Make the ultimate chicken tortilla salad with a creamy avocado dressing and get ready to fall in love this with recipe.

I simply season up some rotisserie chicken in a skillet with some spices and then add it on top of crunchy fresh veggies, black beans, thin crispy baked tortilla strips, and a creamy avocado dressing to finish it off! The combo of textures and flavors here are so delicious and this salad is one that is filling yet healthy at the same time.

No boring salads on my watch y’all.

The chicken can be seasoned in advanced and then you can have it on hand for several meals throughout the week. You can make tacos with it or add it to a wrap, or keep it as is for this salad. It’s a great recipe to have on hand for multiple meals.

Easy Recipe Swaps:

• Feel free to cook your own chicken with the same seasoning. You can grill it, sauté it, or bake it.

• Instead of making your own tortilla strips, simply use tortilla chips instead if you prefer.

• As a dressing alternative, mix a little ranch with salsa and have an easy dressing that takes no time to prep.

• You can use mixed greens or iceberg lettuce instead of romaine if you prefer, but I do love the crunch from the romaine so I recommend at least doing half and half.

• Use pickled onions instead of fresh.

• Add cojita or Monterey jack cheese if desired.

You can customize this salad to your liking, but one thing is for sure, you are going to enjoy every single bite!

Ingredients:

For the Chicken-

• 1 Rotisserie Chicken, shredded and bones and skin removed

• 1 Tbsp. Chili Powder

• 1 Tsp. Cumin

• 1/2 Tsp. Salt

• 1/2 Tsp. Black Pepper

• 1 Tbsp. Fresh Lime Juice

• 1 Tbsp. Avocado Oil

For the Salad-

• 4 Cups Chopped Romaine Lettuce

• 2 Ears of Cooked Corn, Kernels Removed

• 1 Cup Black. Beans, Drained and Rinsed

• 1/4 Cup Thinly Sliced Red Onion

• 1 Red Bell Pepper, Thinly Sliced

For the Tortilla Strips-

• 4 Corn Tortillas, Sliced Thin

• Avocado Oil Nonstick Spray

• 1/2 Tsp. Chili Powder

• 1/4 Tsp. Salt

For the dressing-

• 1 Avocado

• 1/4 Cup Lime Juice

• 1 Tsp. Salt

• 1/2 Tsp. Pepper

• 1/2 Jalapeno

• 1/4 Cup Cilantro

• 2 Tbsp. Greek Yogurt

• 1 Tbsp. Olive Oil

• 2 Tbsp. Water (or more if needed for desired consistency)

Note: Add cheese to the salad if you prefer.

Directions:

• Preheat oven to 325 degrees.

• Add tortilla strips in a single layer on a parchment lined baking sheet.

• Spray the strips with nonstick spray and then toss with chili powder and salt and spread into an even layer again.

• Bake for 10-15 minutes until strips are crispy. Remove from oven and let cool.

• Add oil to a skillet along with chicken, chili powder, cumin, lime juice, salt, and pepper and stir to coat the chicken with the spices and cook for 5-10 minutes until warm and spices have been toasted slightly.

• Make dressing by combining avocado, lime juice, salt, pepper, jalapeno, cilantro, yogurt, oil, and water into a food processor or blender and blend until smooth.

• Assemble salad by layering lettuce, corn, beans, onion, bell pepper, and chicken.

• Add tortilla strips on top and then drizzle with dressing and extra chopped cilantro.

This chicken tortilla salad is simple, beautiful, and so tasty, I can’t wait for you to try it out for yourself.