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Chili Lime Chicken Salad with Crispy Tortilla Strips Recipe

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4 from 8 reviews

This vibrant Chili Lime Chicken Salad with Crispy Tortilla Strips is a zesty and flavorful dish perfect for a quick weeknight dinner or a fresh lunch. Juicy marinated chicken thighs are pan-seared for charred perfection, paired with crunchy fresh romaine, creamy avocado, tangy Colby Jack cheese, and topped with homemade crispy tortilla strips. A bright chili lime vinaigrette ties all the flavors together, delivering a refreshing and satisfying salad that’s bursting with bold, citrusy notes.

Ingredients

Chicken Marinade

  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, minced
  • Zest and juice of 2 limes
  • 1/4 cup chopped cilantro
  • 2 tbsp Chili Lime Dalkin&Co seasoning
  • 1 tbsp kosher salt
  • 2 lbs boneless skinless chicken thighs

Salad

  • 2 heads romaine lettuce, shredded
  • 1 avocado, diced
  • 1/2 cup Colby Jack cheese, cut into small cubes
  • Fresh cilantro, for garnish
  • Freshly fried tortilla strips (see below)
  • Lime wedges, for serving

Crispy Tortilla Strips

  • Corn tortillas, cut into thin strips (about 6 tortillas)
  • Vegetable or canola oil, for frying (about 1 cup)
  • Salt, to season

Chili Lime Vinaigrette

  • 1/3 cup olive oil
  • 2 cloves garlic
  • 3 tbsp fresh lime juice
  • 2 tsp honey
  • 2 tsp Chili Lime Dalkin&Co seasoning
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together olive oil, minced garlic, lime zest and juice, chopped cilantro, Chili Lime seasoning, and kosher salt. Add the chicken thighs and toss well to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours to allow flavors to develop.
  2. Cook the Chicken: Heat a large nonstick skillet over medium-high heat. Working in batches if necessary, cook the chicken for about 6 minutes per side. The chicken should be cooked through and have a light char. Remove from heat and let rest for 5 minutes before slicing or shredding.
  3. Prepare Crispy Tortilla Strips: Cut corn tortillas into thin strips. Pour a shallow layer of oil into a skillet and heat over medium heat until hot. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate and season with salt immediately while hot.
  4. Make the Chili Lime Vinaigrette: Combine olive oil, garlic, lime juice, honey, Chili Lime seasoning, salt, and cracked black pepper in a blender or small food processor. Blend until smooth. Taste and adjust seasoning as necessary. Store any extra vinaigrette in a sealed jar in the fridge for up to one week, shaking well before use.
  5. Assemble the Salad: In a large bowl or serving platter, layer shredded romaine lettuce, diced avocado, cubed Colby Jack cheese, and fresh cilantro. Top with sliced or shredded chicken and crispy tortilla strips. Serve with lime wedges and the chili lime vinaigrette drizzled over the salad or served on the side.

Notes

  • For a spicier salad, add extra chili lime seasoning or a dash of cayenne pepper to the vinaigrette.
  • Use fresh limes for the best citrus flavor in both marinade and dressing.
  • Chicken can be marinated ahead and refrigerated overnight for enhanced flavor.
  • Leftover chicken works great in tacos or wraps.
  • To make gluten free, ensure corn tortillas are certified gluten free and check all seasoning labels.
  • Omit cheese or use vegan cheese to make the recipe vegan and dairy-free.

Find it online: https://cookedbysarah.com/chili-lime-chicken-salad-with-crispy-tortilla-strips-recipe/