This sounds crazy but it’s amazing! You gotta try it. Here my perfect grilled chicken is tossed with grilled asparagus, tomatoes, olives, hearts of palm, feta cheese, and – that’s right! – tortilla chips.
I can’t take credit for this idea. This recipe is based on a dish I adored at a restaurant that sadly closed. I wrote down the ingredients years ago and finally recreated it!
Something magical happens to tortilla chips when they’re tossed with a lemony vinaigrette. The salty chips and feta cheese are so good with the tang of lemon, olive, and hearts of palm. I honestly could eat this every day!
The original salad also had hard-boiled eggs and green beans, two excellent variations if you want to shake it up. I hope you love this delightful summer salad as much as I do!
Chicken Tortilla Chip Salad
2 grilled chicken breasts
1 bunch asparagus
1 cup halved cherry tomatoes
2 Tbsp chopped Kalamata olives
3 hearts of palm spears
Feta cheese
Tortilla chips
Lemon vinaigrette, recipe follows
Fresh oregano
- Grill chicken breast according to this recipe. Then, grill asparagus.
- Chop cooled chicken and asparagus and toss with tomatoes, olives, hearts of palm, feta cheese (measure with your heart!), and tortilla chips (about three handfuls).
- Whisk together lemon vinaigrette and toss the salad. Serve with extra lemon wedges, sprinkle with fresh oregano, and enjoy!
Lemon Vinaigrette
1/4 cup fresh lemon juice
Lemon zest
1/4 cup olive oil
Salt, black pepper to taste
- Zest and juice a lemon. You should have about 1/4 cup of juice. Slowly whisk olive oil into to lemon juice to emulsify. Season to taste with salt and pepper.
Leave a Reply