The classic chicken cobb salad turned Mexican with seasoned baked tortilla chips — so good!
Serves 4
Ingredients
Seasoned Baked Tortilla Strips
- 2 Old El Paso Flour Tortillas cut into strips
- 1 tablespoon Old El Paso Taco Seasoning
- 1 Tablespoon olive oil
Salad
- ¼ cup fresh lime juice
- 1/3 cup + 3 tablespoons olive oil
- 2 teaspoons Old El Paso Salsa Seasoning Mix
- 1 jalapeno seeded + diced
- 1 cup fresh cilantro chopped
- Salt + pepper to taste
- 1 pound boneless skinless chicken breast about 4 small breast
- 1 packet Old El Paso Taco Seasoning
- 2 heads romaine lettuce chopped
- 1 cup monterey jack cheese shredded
- 1 cup cooked black beans rinsed + drained if using canned
- 1 cup fresh grilled corn kernels
- 1 cup cherry tomatoes halved
- 3 hard boiled eggs sliced
- 1 avocado pitted + sliced
Cooking Process
Seasoned Baked Tortilla Strips
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated.
- Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp.
- Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.
Salad
- In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.
Preheat the grill or a grill pan to high heat. - Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered.
- Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.
- Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls.
- Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.
Bon Appetit!