Lunch is always a difficult meal for me to get inspired about. Midday, I want something light yet filling, fresh and satisfying that will last me through the afternoon. Salads are always a good go-to lunch option but most are uninteresting and ultimately unhealthy, which completely defeats the purpose of eating a salad in the first place. This salad is not one of those—it is flavorful, healthy and a lunch you’ll be excited to dive into!
This Tortilla Chip Chicken Salad with Jalapeño Lime Dressing is sweet and spicy, packed with flavor and texture and a whole lot of crunch. Plus, it contains two of my very favorite foods: avocados and mangos.
The Jalapeño Lime Dressing is what really takes this salad to the next level. It is spicy and satisfying and I kind of want to use it on everything.
The dressing is really simple to make in the blender.
I really like to make extra and keep it in a mason jar in the refrigerator. Here’s how to put the salad together:
Tortilla Chip Chicken Salad with Jalapeño Lime Dressing
1 jalapeño, half the seeds removed
3 tablespoons apple cider vinegar
3 limes, juiced
1/2 cup fresh cilantro
1/4 cup water
1/3 cup olive oil
2 teaspoons smoked paprika
2 teaspoons cumin
pinch of salt and pepper
1 store-bought rotisserie chicken, meat removed and cut into chunks
6 cups of butter lettuce, chopped
1 can of black beans, rinsed and drained
1 ear of corn, cut off the cob
1 pint grape tomatoes, sliced
1 large mango, peeled and diced
1 avocado, pealed and diced
4 green onions, diced
blue tortilla chips, crushed, for topping
fresh cilantro, for garnish
lime wedges, for garnish
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