• Prep Time:
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  • Serves: 2 Serving

Crunch Lover's Chopped Chicken Salad with Chili-Lime Vinaigrette

  • Recipe Submitted by on

Category: Side Dishes, Salads

 Ingredients List

  • 12oz bag DOLE Chopped Asian Blend salad mix
  • 1 cup cooked and cubed chicken breast
  • 1 red apple, chopped
  • 1 small cucumber, seeded and chopped
  • 1 avocado, chopped
  • 2 green onions, chopped
  • 3 Tablespoons salted peanuts, chopped
  • 2 white corn tortillas, cut into 1/2”³ strips lengthwise then cut in half
  • extra virgin olive oil
  • juice of 1/2 lime
  • chili powder and salt
  • ~~~~~~~~~For the Chili-Lime Vinaigrette:~~~~~~~~~~~~
  • 6 Tablespoons extra virgin olive oil
  • 2 Tablespoons honey
  • juice of 1 lime
  • 1/2 teaspoon chili powder
  • salt and pepper


Preheat oven to 350 degrees then add tortilla strips to a bowl. Mist or drizzle with extra virgin olive oil or nonstick spray then drizzle with lime juice and season generously with chili powder and salt. Toss to coat then spread out on a baking sheet and bake until crunchy, 7-8 minutes, then set aside to cool. My tortillas did not turn golden brown so make sure you don”™t over-bake and burn the strips.

For the Chili-Lime Vinaigrette: combine ingredients in a jar with a tight fitting lid or bowl then shake or whisk to combine.

Combine the rest of the ingredients with the vinaigrette then toss to coat. Add baked tortilla strips then toss again and serve.

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