Tortilla Chip Crusted Chicken Salad

So salads. How do you guys experience approximately them? clearly, i love them! critically I do, but i am now not approximately to expose you how to integrate a few lettuce with a few boring cucumbers and perhaps a tomato or two. No, this is simply cruel. If i'm gonna display you guys a salad then it is going to be loaded! not anything boring and without a doubt now not sad-searching.

Basically this salad is layer upon layer of taste and crunch. it is highly spiced and sweet, crunchy, creamy and cheesy… healthful and delicious! I crusted the bird in overwhelmed tortilla chips and then tossed it with a candy and spicy chipotle lime sauce. Oh myyy Gossh! The hen by myself is so precise, but then I put it on pinnacle of a bed of butter lettuce, tomatoes, avocado and mango! adequate, and let me just say mango and chipotle are the first-rate combo. The candy and spicy honestly stability each other out.

INGREDIENTS

CHICKEN

• 4 boneless skinless chicken breasts, cut into chunks
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 egg whites
• 2 cups finely crushed tortilla chips crumbs

SALAD

• 6 cups of butter lettuce chopped
• 1 pint grape tomatoes sliced
• 1 large mango peeled and diced
• 1 avocado pealed and diced
• 4 ounces queso fresco cheese crumbled
• blue tortilla chips crushed, for topping
• fresh cilantro for garnish

DRESSING

• 3-4 in chipotles chilies adobo I used 4
• 3 tablespoons apple cider vinegar
• 3 limes juiced
• 1/3 cup olive oil
• 1/4 cup water
• 1 1/2 tablespoons honey
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 cloves garlic
• 1/2 cup fresh cilantro or you can sub parsley
• 1/2 of an avocado peeled and pitted
• pinch of salt and pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick spray (the wire rack is helpful, but not necessary).
2. Sprinkle chicken with salt and pepper. Place the egg whites in one bowl and the tortilla chip crumbs in another. Dip each piece of chicken into the egg white mixture, then into the tortilla chip crumbs, pressing the chicken into the crumbs. Place on the wire rack. Give the chicken a spritz with nonstick spray or olive oil, then bake for 20-25 minutes.
3. While the chicken bakes make the dressing. Place all the ingredients except the avocado in a blender or food processor and process until combined and smooth. Taste and season with salt and pepper. Remove half the dressing and place in a medium size bowl and set aside. Add the avocado to the food processor and process until smooth and creamy. If the dressing is too thick thin it with some water.
4. When the chicken is done toss it with the reserved dressing (the dressing with NO avocado in it) and place back in the oven for five minutes while you assemble the salads.
5. To assemble the salads, combine lettuce, grape tomatoes, mango and avocado in bowls or on plates. Top with equal amounts of crushed tortilla chips and cilantro, then add the warm chicken on top. Cover in queso fresco, then drizzle with the dressing. Devour!

Based on the recipe from https://www.halfbakedharvest.com/tortilla-chip-crusted-chicken-salad-with-avocado-chipotle-lime-dressing-and-queso-fresco/