Chicken Tortilla Salad
September 2, 2016
- Prep: 40 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
1Pour one cup water and 2 tablespoons oil into a 9-inch pie pan. Stack 4 tortillas and cut stack into 8 wedges. One at a time, dip tortilla wedges and whole tortillas briefly in water mixture, just to coat. Drain briefly and place in a single layer on 2 oiled 14 X 17 inch baking sheets. Sprinkle lightly with salt. Bake in a 450 oven until wedges and whole tortillas are crisp and lightly browned on both sides, turning once. 6 to 8 minutes total. Cool on baking racks.
2Mix refried beans and broth and heat until hot.
3Place 1 whole tortilla on each of 4 dinner plates. Spread each with about 1/4 of the bean mixture. Add layers of chicken, cabbage, salsa, guacamole, sour cream and onions. Garnish with radish. Arrange tortilla chips around edges.
Recipe for Tomato-corn salsa under "Mexican" or "Sauces".
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