Martine Berger
CSMS Magazine
Active: 25 minutes Total: 40 minutes
4 Tex-Mex Flour Tortillas
3 tablespoons plus 2 teaspoons extra-virgin olive oil,
divided 1 3/4 teaspoons kosher salt divided,
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
3 tablespoons Champagne vinegar
1 tablespoon honey
2 teaspoons fresh lime juice
3/8 teaspoon black pepper, divided
4 cups packed arugula
3 cups torn frisée (white and light green parts only)
2 cups shredded cooked chicken
1 1/2 cups chopped cored radicchio
1 large ripe avocado, sliced
1/4 cup salted roasted pepitas
Lime wedges, for serving
Preheat oven to 350°F. Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle with 1 teaspoon salt and paprika. Place tortillas directly on rack in preheated oven. Bake until browned and crisp, 8 to 10 minutes. Remove from oven; let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.
Whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons oil in a large bowl. Add arugula, frisée, chicken, radicchio, avocado, pepitas, and tortilla pieces; toss to combine. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange salad on a platter; serve with lime wedges.
Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com
Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.
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