Crispy Tortilla Ancho Chicken Salad Crispy Tortilla Ancho Chicken Salad

Crispy Tortilla Ancho Chicken Salad image Image by: Crispy Tortilla Ancho Chicken Salad image Author: Canadian Living

Ancho chili powder has a kick, so for sensitive palates, substitute chili powder, which is much milder. Serve with a dollop of sour cream to cool things off.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2013


Honey Lime Salad:


Toss tortilla strips with 1 tsp of the oil. Heat large nonstick skillet over medium-high heat; cook strips, tossing often, until golden, about 2 minutes. Transfer to bowl.

Add remaining oil to skillet; cook chicken, sweet pepper, garlic, chili powder, pepper and salt, stirring often, until chicken is no longer pink inside, about 4 minutes.

Stir in beans, corn, green onions and lime juice; cook until warmed through, about 3 minutes.

Honey Lime Salad: In large bowl, whisk together oil, lime juice, honey and salt; add lettuce and toss. Spoon chicken mixture over top; sprinkle with cheese and avocado.

Nutritional facts per serving: about

  • Fibre 9 g
  • Sodium 496 mg
  • Sugars 6 g
  • Protein 36 g
  • Calories 539.0
  • Total fat 29 g
  • Potassium 958 mg
  • Cholesterol 81 mg
  • Saturated fat 6 g
  • Total carbohydrate 35 g


  • Iron 22.0
  • Folate 56.0
  • Calcium 14.0
  • Vitamin A 36.0
  • Vitamin C 63.0
Share X

Crispy Tortilla Ancho Chicken Salad