Tortilla Crusted Chicken Salad with Cilantro Dressing

🧂 Ingredients

• 1 garlic clove

  roughly chopped
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt
• 2 tablespoons (30 mL) fresh lime juice
• ¼ cup (60 mL) extra virgin olive oil
• ¼ cup (60 mL) safflower or other neutral oil
• ¼ cup (60 mL) red wine vinegar
• ½ cup packed fresh cilantro leaves
• 1 large handful thin corn tortilla chips
• 1 boneless chicken breast (without the skin)
• unbleached all-purpose flour

  for dredging
• 1 large egg

  beaten
• kosher salt
• freshly ground black pepper
• vegetable oil

  for cooking
• 3-4 cups mixed greens
• 2 cups thinly sliced romaine leaves
• 1 small ripe avocado

  thinly sliced or cubed
• ½ cup cooked black beans
• ½ cup cherry tomatoes

  halved
• ⅓ cup grated extra sharp cheddar cheese
• cilantro leaves

  for garnishing
• lime wedges

Instructions

• 1 Prepare Dressing: Combine ingredients in a high powered blender and puree until
  smooth. Set aside in a container with a tight fitting lid (dressing can also be
  refrigerated and kept for up to a week in the fridge.
• 2 Prepare Chicken: Place tortilla chips in the bowl of a small food processor and
  process until tortilla chips are evenly ground, but still have some texture.
  This might take several minutes. Prepare a breading station with flour, the
  beaten egg, and ground tortilla chips on separate plates or sheets of wax paper.
• 3 Pound out the chicken breast between two pieces of wax paper until it is ½ to
  ¾-inch thick. Season on both sides with salt and pepper. Dredge the chicken
  breast in flour, shaking off any excess; dip in the beaten egg, and coat on both
  sides with the ground tortilla chips.
• 4 In a medium sized non-stick skillet, heat a thin layer of vegetable oil over
  medium-high heat. Once the oil is shimmering, add the breaded chicken breast (it
  should immediately sizzle in the cooking oil) and cook until golden brown on
  both sides, roughly 3 to 4 minutes per side. Adjust heat as needed; total cook
  time will vary depending on the thickness of your chicken breast.
• 5 Transfer the cooked chicken to a clean paper-towel lined plate and immediately
  sprinkle lightly with salt. Allow the chicken to rest for 5 to 10 minutes before
  slicing and serving on the salad.
• 6 Assemble Salad: Combine the mixed greens, romaine lettuce, avocado, cherry
  tomatoes, and grated cheese in a large salad bowl. Toss with dressing until the
  leaves are evenly coated (be sure to shake the dressing well before using).
  Season to taste with salt and pepper. Serve and top with slices of tortilla
  crusted chicken, cilantro leaves, and limed wedges for squeezing.

Nutrition Info