Chicken, avocado and tortilla salad with lime cilantro vinaigrette

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


A delicious summer salad with a Mexican influence.


2 boneless chicken breasts
2 cups sliced Napa cabbage
1 cup romaine lettuce leaves
2 ripe avocados, peeled and cubed
1/2 medium red onion, sliced
1/2 cup frozen corn, thawed
1/2 cup shredded Monterey jack cheese
Fresh cilantro leaves, to garnish

Tortilla chips
2 (9-inch) flour tortilla
Canola oil for brushing

Lime cilantro vinaigrette
1/4 cup fresh lime juice
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 cup canola oil
Coarse salt and freshly ground black pepper, to taste



For chips, preheat oven to 350°F. Cut tortillas into 1/2 -inch thick strips. Brush with oil. Arrange on parchment lined baking sheet. Bake until golden, about 6 minutes. Set aside.

For vinaigrette, whisk together all ingredients in small bowl. Set aside.

For chicken, grill breasts in large skillet over medium-high heat. Cook for exactly 4 minutes then flip for another 4 minutes. Reduce heat to low for 2 minutes, then remove skillet from element allowing chicken to continue to cook, covered with foil, for 5-10 minutes. This will depend on the thickness of the breast so ensure chicken is no longer pink inside. Transfer to plate and let rest 20 minutes before slicing.

To assemble, toss together all ingredients in large bowl. Drizzle with vinaigrette. Garnish with cilantro leaves and serve with tortilla chips.