Ingredients
Scale
- 1 tablespoon chopped garlic
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped chives
- 1 tablespoon chopped mint
- ½ cup olive oil, divided
- 2 tablespoons soy sauce
- 1 chicken breast, cut into strips
- Oil for frying tortilla
- 1 (8-inch) Olé Flour Tortilla
- ¼ cup apple cider vinegar
- 2 tablespoons adobo chipotle sauce
- ¼ tsp. salt
- 1 cup mixed salad greens
- ¼ cup tomato medley, quartered (grape tomatoes)
- ½ cup Olé Queso Fresco Crumbling Cheese
Instructions
- In a medium bowl, add garlic, cilantro, chives, mint, half of the olive oil, and soy sauce and mix well. Add chicken strips and marinate for at least 1 hour.
- While chicken is marinating, in a deep fryer or large pot, heat oil to 375°F. When at boiling point, drop in tortilla and place tongs in the center of tortilla, turning the shell to make a bowl shape. Fry until golden brown. You may have to pinch each side to flatten the “pillow” effect of the flour shell. Remove and drain on a paper towel until ready to serve.
- In a frying pan, add a little oil and cook chicken strips thoroughly. Set aside.
- To make the salad dressing, in a medium bowl, add apple cider vinegar, chipotle sauce, salt, and remaining olive oil. Mix well, then pour over salad mix and toss to coat.
- In tortilla bowl, add dressed salad greens, chicken strips, and tomato medley, and top with the crumbling cheese. Serve immediately.