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Tortilla Chicken Salad Diabetes Meal Plan Recipe3 6-inch corn tortillas 2 small heads romaine lettuce, rinsed, dried and torn into bite size pieces (about 8 cups) 2 cups shredded cooked chicken breast 1 small tomato, seeded and diced (about 3/4 cup) Dressing 1 tbsp olive oil 2 tbsps orange juice 2 tbsps fresh lime juice 2 tbsps chopped fresh cilantro 1 clove garlic, minced 1/2 tsp dried oregano 1/8 tsp hot pepper sauce Preheat oven to 450. using a small, sharp knife or scissors, cut tortillas into 1/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together oil, orange juice, lime juice, cilantro, garlic, oregano, and hot pepper sauce. Mix well. Place lettuce in a large bowl. Pour two-thirds of dressing over lettuce. Toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates; place chicken over lettuce. Top salads with tomato and tortilla strips. Serve immediately. Nutrition per serving about 1 and 1/2 cups each: 120 calories 11 grams carbohydrates 11 grams protein 53 mg sodium 4 grams fat 24 mg cholesterol
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