Recipe Servings: 1
- 1 cup (1, 4-ounce cooked chicken breast) cooked and cubed skinless, white-meat chicken breast
- ¼ cup plain Greek yogurt
- 2-3 drops Tabasco sauce
- 2 Tbsp diced roasted red pepper
- 1 tsp lemon juice
- Dash of mesquite seasoning and chilli powder
- Salt and pepper to taste
- Lemon zest and cilantro or parsley to garnish
- 1 corn tortilla
1. If roasted your own red pepper:
Turn your oven on to broil and slice your pepper in half.
Place the halves flat side down on a piece of foil and place directly under the broiler. Keep the oven door cracked to watch it.
Allow the pepper to get really well charred before removing it.
After carefully taking it out of the oven fold the foil around the peppers to let them continue to steam.
After 10-20 minutes when they've steamed and cooled slightly you can easily remove the outer peel.
Chop up what you need for this recipe and save the rest for veggie dips, hummus, salads, guacamole, etc.
2. Since you already have the broiler on, go ahead and check step 4 for instructions on the chips.
3. In a small bowl mix together everything except the chicken. Once the ingredients are well blended, toss in the chicken to coat. Taste to adjust any seasonings, then garnish with lemon zest and cilantro/parsley. Let chill in the fridge for a few hours.
4. When you’re ready to eat the salad (which may be now), go ahead and slice your tortilla into wedges and turn your oven on broil.
For the simplest approach, place them on a cookie sheet and slide it into the top rack.
Watch them carefully, flipping after a few minutes.
Cook them just until browned. They’ll get crunchier as they cool.
If you wish, you can lightly brush your tortilla with olive oil and sprinkle with lime zest or chilli powder before placing them in the oven.
If you’d like, go ahead and do a larger batch. Once they’re completely cooled they store well in a container for a few days.