Chicken and Honeydew Sald

Name: Chicken and Honeydew Sald
Cook time: 25 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 7 tablespoons canola oil, divided; 2 6 inch corn tortillas, halved and cut into thin strips; 6 cups chopped romaine lettuce (about 2 hearts); 3 cups rotisserie chicken, shredded; 3 cups cubed honeydew in one inch cubes; ½ cup queso fresco; 1/4 cup pepitas; 1/4 cup fresh lime juice; 1 red Fresno chili, seeded and thinly sliced; 1/2 teaspoon black pepper; 1/8 teaspoon kosher salt

4 steps

Cook:25min

Updated at: Thu, 17 Aug 2023 04:01:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories623.2 kcal (31%)

Total Fat44.4 g (63%)

Carbs25.2 g (10%)

Sugars12.4 g (14%)

Protein32.6 g (65%)

Sodium866.2 mg (43%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

7 tablespoonscanola oil

divided

2corn tortillas

6 inch, halved and cut into thin strips

6 cupsromaine lettuce

chopped

3 cupsrotisserie chicken

shredded

3 cupshoneydew

cubed, in one inch cubes

½ cupqueso fresco

¼ cuppepitas

¼ cupfresh lime juice

1red Fresno chili

seeded and thinly sliced

½ teaspoonblack pepper

⅛ teaspoonkosher salt

Instructions

Step 1

1. Heat 3 tablespoons oil in a skillet over medium heat. When oil is shimmering, add tortilla strips, cook, stirring often until strips are golden and crisp, four to five minutes. Drain on paper towels and let cool for 5 minutes

Step 2

2. Combine romaine, chicken, honeydew, queso fresco and pepitas in a large bowl

Step 3

3. Whisk together lime juice, chili, pepper, salt and remaining 1/4 cup oil in a small bowl. Drizzle over salad and toss to combine

Step 4

4. Topped with crispy tortilla strips