Fiesta Chicken Salad

Active Time: 10 minutes • Total Time: 20 minutes

Yields: 2-3 servings

Fiesta Chicken Salad Featured
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  • 2 cups Earthbound Farm Organic Spring Mix
  • 2 cups Earthbound Farm Organic Little Gems
  • 4 Flour Tortillas
  • 2 cups shredded rotisserie chicken
  • 1 large ripe avocado, sliced
  • 1/4 cup salted roasted pepitas
  • Lime wedges, for serving
  • 2 teaspoons extra-virgin olive oil
  • 1 3/4 teaspoons kosher salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 3 tablespoons Champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons fresh lime juice
  • 3/8 teaspoon black pepper, divided

Preheat the oven to 350°F. Brush both sides of tortillas evenly with 2 teaspoons of oil; sprinkle with 1 teaspoon salt and paprika. Place tortillas directly on the rack in a preheated oven. Bake until browned and crisp, 8 to 10 minutes. Remove from the 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 spring mix and little gems, chicken, 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.

Fiesta Chicken Salad

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