Celebrate the season with one of our favourite summer salads
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Ingredients
- 1 whole, boneless chicken breast
- 1 tbsp. Tabasco (15 mL)
- vegetable oil for frying
- 3 soft corn tortillas, cut in 1/4-inch strips
- salt
- 1/2 red bell pepper, cut in strips
- 4 cups romaine lettuce, sliced in strips (1 L)
Dressing
- 4 Tbsp. toasted sesame seeds (60 mL)
- 2 Tbsp. white wine vinegar (30 mL)
- 1 tbsp. Dijon mustard (15 mL)
- 1/2 cup vegetable oil (125 mL)
- salt and pepper to taste
To prepare chicken
- Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
- Combine ingredients in blender and blend until smooth.
To prepare salad
- Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
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