Monday, February 7, 2011

Tortilla Salad

I've lightened up a classic Tex-Mex salad. By making your own tortilla strips, you can control the amount of fat in the recipe. This is an easy and quick light lunch.

Tortilla Salad
Serves 2

2 cups chopped romaine lettuce
1/2 cup black beans
1/2 cup corn kernels
1 avocado, diced
1/4 cup diced red onion
1/4 cup shredded cheddar cheese
2 flour tortillas
1 teaspoon olive oil
1 teaspoon light mayo (I love Kraft Reduced Fat Mayonnaise with Olive Oil--doesn't taste "light" at all)
Juice of 1/2 of a lime
1 teaspoon chili powder, divided
1 teaspoon red pepper, divided
1 grilled chicken breast, cut into strips (optional)

1. Preheat oven to 350 degrees. Cut tortillas into strips. Toss with 1 teaspoon olive oil, 1/2 a teaspoon red pepper, and 1/2 a teaspoon chili powder. Bake for about 10 minutes, stirring occasionally, or until tortilla strips are crispy and slightly browned.

2. Combine lettuce, black beans, corn, avocado, red onions, and cheese in a bowl.
3. To make dressing, combine mayo, lime juice, 1/2 a teaspoon red pepper, and 1/2 a teaspoon chili powder.
4. Toss salad with dressing. Top with tortilla strips and serve.

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