Print
Garden Chicken Salad with Toasted Tortilla
Fresh, light, tangy. and surprisingly filling.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 people
Ingredients
Toasted Tortilla
- 2 tortillas cut into wedges
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- salt to taste
Garden Chicken Salad
- 1 cup shredded roast chicken cold
- 6 cherry tomatoes sliced in half or quarters
- 2 cups salad leaves washed
- 1 cup kale leaves torn and massaged with olive oil
- 1 avocado cut into chunks
Dressing
- 1/2 cup Greek yoghurt
- 1/2 lemon juiced
- 1 clove garlic minced
- 2 tsp dijon mustard
- 2 tbls olive oil
Instructions
-
To make the tortilla, brush the wedges with olive oil then sprinkle with the spices. Toast in the oven heated to 200°C for 5 minutes or until golden.
Combine the chicken and salad vegetables in a bowl.
Whisk the dressing ingredients and then poor over the salad. Stir well to combine.
Serve salad in bowls with tortilla on the side fresh out of the oven.