GOOD TO KNOW Rotisserie chicken is a good shortcut (use only the breast meat) if you don’t have time to poach your own. Corn tortillas—crisped in the oven instead of fried—rovide a crunchy base for a filling salad packed with Mexican flavors. We’ve started with tomato, avocado, red onion, and cilantro, but you can add other favorite ingredients such as sliced radishes or corn—and perhaps a little reduced-fat sour cream in place of Mexican crema.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Place chicken in a medium pot. Add water to cover, and bring to a boil. Season with salt, cover, and reduce to a bare simmer; cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
Step 2
Meanwhile, lightly brush both sides of tortillas with a total of 2 teaspoons oil and place in a single layer on a rimmed baking sheet. Bake until golden and crisp, rotating sheet halfway through, about 10 minutes. Divide cheese evenly among tortillas and bake until cheese is bubbling, about 3 minutes. Remove from oven.
Step 3
In a large skillet, heat remaining teaspoon oil over medium-high. Add half the onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook, stirring, until fragrant, about 30 seconds. Add chicken and the water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, about 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.
Step 4
In a large bowl, combine lettuce and remaining tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 326
Step 7
Fat: 17.5g (4.8g Saturated Fat)
Step 8
Protein: 24.3g
Step 9
Carbohydrates: 19.6g
Step 10
Fiber: 6g
