Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons

Name: Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons
Total time: 40 min
Ingredients: 4 Tex-Mex Flour Tortillas; 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided; 1 3/4 teaspoons kosher salt, divided; 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika); 3 tablespoons Champagne vinegar; 1 tablespoon honey; 2 teaspoons fresh lime juice; 3/8 teaspoon black pepper, divided; 4 cups packed arugula; 3 cups torn frisée (white and light green parts only); 2 cups shredded cooked chicken; 1 1/2 cups chopped cored radicchio; 1 large ripe avocado, sliced; 1/4 cup salted roasted pepitas; Lime wedges, for serving

1 Review

Crispy, pimentón-dusted tortillas stand in for the flatbread traditionally found in the Lebanese bread salad fattoush. Make this recipe with easy homemade Tex-Mex Tortillas or use your favorite store-bought version.

By

Justin Chapple

Updated on March 1, 2019

Peppery Greens Salad with Avocado, Chicken and Tortilla Croutons — Photo: Greg DuPree

Active Time:

25 mins

Total Time:

40 mins

Yield:

4

Ingredients

4 Tex-Mex Flour Tortillas
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
3 tablespoons Champagne vinegar
1 tablespoon honey
2 teaspoons fresh lime juice
3/8 teaspoon black pepper, divided
4 cups packed arugula
3 cups torn frisée (white and light green parts only)
2 cups shredded cooked chicken
1 1/2 cups chopped cored radicchio
1 large ripe avocado, sliced
1/4 cup salted roasted pepitas
Lime wedges, for serving

Directions

Preheat oven to 350°F. Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle with 1 teaspoon salt and paprika. Place tortillas directly on rack in preheated oven. Bake until browned and crisp, 8 to 10 minutes. Remove from oven; let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.
Whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons oil in a large bowl. Add arugula, frisée, chicken, radicchio, avocado, pepitas, and tortilla pieces; toss to combine. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange salad on a platter; serve with lime wedges.