🥗 Crispy Tortilla Chips with Chili Chicken Salad

Name: Crispy Tortilla Chips with Chili Chicken Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 whole wheat tortilla; 2 tbsp olive oil; 1.5 tsp guajillo chili powder (or other chili powder); 1 small garlic clove; 0.5 lime; 200 g silken tofu; salt; pepper; 3 romaine lettuce hearts; 0.5 bunch cilantro; 225 g chicken breast fillet (1 large chicken breast fillet)

330 kcal · 30 min · 4 servings

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Ingredients

1 whole wheat tortilla
2 tbsp olive oil
1.5 tsp guajillo chili powder (or other chili powder)
1 small garlic clove
0.5 lime
200 g silken tofu
salt
pepper
3 romaine lettuce hearts
0.5 bunch cilantro
225 g chicken breast fillet (1 large chicken breast fillet)

Instructions

1. Cut the tortilla wraps into very thin strips.
2. Place the strips on a baking sheet.
3. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
4. Bake the tortilla strips for about 12 minutes until crispy.
5. Remove the chips from the oven and let them cool down completely.
6. Put the olive oil and chili powder into a small pot.
7. Heat the mixture on the stove until it starts to bubble slightly.
8. Remove the pot from the heat and let the chili oil cool down.
9. Peel the garlic.
10. Squeeze the lime to get the juice.
11. Put the tofu, garlic, lime juice, and half of the chili oil into a tall container.
12. Blend the ingredients finely with a hand blender.
13. Season the sauce with salt and pepper.
14. Thin the sauce with 1 to 2 tablespoons of water if it is too thick.
15. Clean the salad greens and wash them thoroughly.
16. Spin the salad dry.
17. Cut the salad into strips.
18. Wash the coriander and shake it dry.
19. Pluck the coriander leaves from the stems.
20. Rinse the chicken breast fillets and pat them dry.
21. Halve the fillets horizontally.
22. Pound the meat slightly flat with a meat mallet.
23. Rub the chicken fillets with the remaining chili oil.
24. Heat a grill pan.
25. Fry the chicken fillets over medium heat for 3 to 4 minutes on each side.
26. Mix the salad with the prepared sauce.
27. Place the salad in a bowl.
28. Distribute the coriander leaves over the salad.
29. Cut the chicken meat into strips.
30. Place the chicken strips on top of the salad.
31. Sprinkle the crispy tortilla strips over the dish.
32. Serve the Tex-Mex Caesar Salad immediately.

Nutrition per serving

kcal: 330
Protein: 35 g · Fett/Fat: 14 g · Carbs: 13 g