Best Zesty Salad With Tortilla Strips Recipes

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

SPICY SOUTHWEST SALAD RECIPE (CHICK-FIL-A COPYCAT)

Steps:

• Mix the ingredients for the marinade together.
• Place the chicken in an airtight container or freezer bag and pour the marinade over it.
• Marinate the chicken overnight (or for at least 30 minutes before baking).
• Preheat the oven to 350 degress F.
• Place the marinated chicken on a baking sheet and bake for 15 minutes.
• Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).
• While the chicken is baking, make the salad dressing.
• Chop the spinach.
• In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
• Add the chicken and bell peppers once they are done baking and toss together.
• Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.
• Serve and enjoy!

EASY MEXICAN SALAD

Steps:

• If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
• Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
• Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
• Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

ZESTY CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta. , In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.

ZESTY STEAK SALAD

Steps:

• In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. , Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender, 3-4 minutes. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired.

SEASONED TORTILLA STRIPS

Steps:

• Preheat oven to 375 degrees.
• Stir oil and all spices together.
• Brush one side of all the tortillas with oil/spice mixture.
• Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
• Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
• Bake until golden and crisp, about 10-15 minutes.
• (If pans are on different oven racks switch their positions about halfway through baking.).
• Remove from oven and sprinkle with salt.
• Cool completely in pans.

SPICY TORTILLA STRIPS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.