CRISPY TORTILLA ANCHO CHICKEN SALAD

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

3 small flour tortillas, halved and cut crosswise in ½-inch wide strips vegetable oil, divided boneless skinless chicken breasts, cut in ¾-inch cubes sweet pepper, chopped cloves garlic, minced ancho chili powder pepper salt rinsed drained canned black beans

½ cup frozen corn kernels

2 green onions, chopped

1 tbsp lime juice

4 cups torn leaf lettuce

½ cup shredded old cheddar cheese 1 avocado, chopped

Honey Lime Dressing

3 tbsp olive oil

2 tbsp lime juice

2 tsp liquid honey pinch salt

Toss tortilla strips with 1 tsp of the oil. Heat large nonstick skillet over mediumhigh 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.

1 tbsp 450 g

1

2 1¼ tsp ¼ tsp pinch 1 cup

Honey Lime Dressing In large bowl, whisk together oil, lime juice, honey and salt. Add lettuce and toss. Spoon chicken mixture over top; sprinkle with cheddar and avocado.

PER SERVING about 539 cal, 36 g pro, 29 g total fat (6 g sat. fat), 35 g carb (9 g dietary fibre, 6 g sugar), 81 mg chol, 496 mg sodium, 958 mg potassium. % RDI: 14% calcium, 22% iron, 36% vit A, 63% vit C, 56% folate.