4 whole wheat tortillas (10-inch), warmed
1/2 pound chicken, cut into cubes
1/2 cup of my mom's vinaigrette dressing (see below)
1 1/2 tablespoons cocktail sauce
2 blood oranges (or 1 grapefruit), peeled and sectioned
1 avocado, peeled, pitted and diced
1/8 cup chopped toasted pecans
1 bag (about 8 ounces) salad greens
DIRECTIONS
Heat the oven to 400°F. Line 4 (7-inch) oven-safe bowls with 1 tortilla each. Place the bowls onto a baking sheet.
Bake for 10 minutes or until the tortillas are golden brown and crisp. Let the tortillas cool in the bowls on a wire rack for 10 minutes. Remove the tortillas from the bowls and let cool completely on a wire rack.
Stir the chicken, half the dressing and the cocktail sauce in a medium bowl. Cover and refrigerate for 20 minutes. Stir in the blood oranges, avocado and pecans.
Divide the greens among the tortillas. Top with the chicken mixture. Drizzle with the remaining dressing.
Mom's Vinaigrette
2 tsp salt
2 tsp pepper
1/2 cup sugar
1/2 cup orange muscat champagne vinegar (tj's)
1 cup oil
Such a yummy and refreshing salad. The dressing is TO DIE FOR and the blood oranges are my new favorite in a salad. Delightfully delicious!
ReplyDeleteOh, and the fact that you delivered this meal on the way to the hospital makes you Superwoman!
ReplyDeleteYour kids eat salad? I am so jealous. Love this blog and will keep checking it out!
ReplyDelete-Karen Seward
ha! karen, they've only been into the salad thing kinda recently. make this dressing and this salad and you might get some takers! it's pretty sweet tasting.
ReplyDelete