Serves: 4
Total Calories: 580

1/2 cup corn oil or canola oil
4 (6- to 7-inch) corn tortillas, cut into 1/4-inch thick strips
4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
8 cups washed and dried torn lettuce salad greens, such as romaine, red or green leaf, or a mix
1/4 cup loosely packed chopped fresh cilantro
1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried oregano (Mexican variety preferred)
1 tablespoon unseasoned rice vinegar
3 tablespoons olive oil
1 large tomato, cut into 1/2-inch dice
1 large avocado (Hass variety preferred), cut into 1/2-inch dice
2 jarred pickled jalapeño peppers (en escabeche), seeded, veins removed, and cut into very thin strips

1. In a skillet, heat the oil over medium-high heat and fry the tortilla strips, in batches, until crisp and golden brown. Drain on paper towels. Reserve.

2. Pour out all but about 2 tablespoons of the oil used to fry the tortillas. In the same skillet, fry the chicken breasts until golden brown on both sides and cooked through, about 8 minutes total. Season with salt and pepper. Transfer the chicken to a cutting board and let stand for about 5 minutes. Cut the cooled chicken into thin strips.

3. Put the greens, cilantro, and oregano in a large bowl. Add the vinegar, oil, and salt, or to taste. Toss to coat the greens. Add the tomato, avocado and jalapeño strips. Toss gently to mix. Transfer the salad to a platter and scatter the chicken and tortilla strips over the salad.

4. Divide the salad among 4 large plates. Slice the chicken breasts across the grain and arrange 1 sliced breast on each of the salads. Scatter the tortilla strips on top of each salad. Serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 580
Calories from Fat: 370

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Salads
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Asparagus Salad with Fresh Salsa Mexicana
Avocado and Melon Salad
Avocado, Tomato, and Jicama Salad
Basic Vinaigrette
Cabbage Salad
Cabbage and Cheese Salad with Tortillas
Cabbage and Orange Salad
Cactus Salad
Cactus Salad with Tuna
Caesar Salad
Cantaloupe and Cucumber Salad
Carrot and Zucchini Salad
Cauliflower Salad
Chayote Salad
Chicken Salad with Cucumber and Mint
Chicken and Tortilla Salad
Chicken and Vegetable Salad with Chipotle Vinaigrette
Chicken, Ham, and Cheese Salad
Chickpea and Roasted Green Chile Salad
Chickpea, Tomato, and Pickled Red Onion Salad
Chiles Stuffed with Rice and Shrimp Salad
Chopped Radish Salad
Christmas Eve Salad
Citrus, Jicama, and Watercress Salad
Cold Vegetables in Vinaigrette
Corn and Zucchini Salad with Pork Rinds
Corn, Potato, and Poblano Chile Salad
Emerald Salad
Fish Fillet Salad with Avocado-Tomatillo Dressing
Fresh Fava Bean Salad
Grapefruit, Orange, and Avocado Salad
Green Bean Salad
Green Bean and Egg Salad
Green Bean, Jicama, and Pomegranate Salad
Green Salad with Bacon and Potatoes
Green Salad with Tomato and Green Chile Strips
Greens with Grapefruit
Greens with Mango and Sunflower Seeds
Hearts of Palm Salad with Oranges and Radishes
Hearts of Palm and Shrimp Salad
Hearts of Palm and Tomato Salad
Hearts of Palm, Avocado, and Orange Salad
Herbed Vinaigrette
Jicama Salad Bowl
Jicama, Carrot, and Pineapple Salad
Jicama, Melon, Cucumber, and Tomato Salad
Lobster Salad
Lupe’s Bean Salad
Mango Vinaigrette
Mango and Poblano Salad with Toasted Pecans
Marinated Black Bean Salad
Marinated Zucchini Salad with Fresh Oregano
Mexican Potato Salad
Mixed Greens and Strawberry Salad
Mixed Vegetable Salad
Mushroom and Avocado Salad
Mushroom and Poblano Chile Salad
Octopus Salad
Orange-Chipotle Vinaigrette
Papaya Salad
Papaya and Melon Salad with Shrimp
Pickled Ancho Chiles Stuffed with Tuna
Pineapple, Cabbage, and Romaine Salad
Pineapple, Corn, and Pomegranate Salad
Poblano Chile and Corn Salad
Purslane and Bacon Salad
Red and Green Cabbage Slaw
Rice Salad
Rice and Corn Mushrooms with Avocado and Shrimp
Roast Beef Salad
Romaine and Zucchini Salad
Romaine, Orange, and Pomegranate Salad
Salsa Vinaigrette
Scallop, Orange, and Avocado Salad
Scallops and Avocado in Red Pepper Sauce
Shrimp and Avocado Salad
Shrimp and Grapefruit Salad
Shrimp and Vegetable Salad
Shrimp, Jicama, and Tomato Salad
Spicy Crab Salad on Tortillas
Spinach Salad with Oranges and Jalapeños
Spinach Salad with Pork Rinds
Spinach, Jicama, and Mango Salad
Three Melon Salad
Tomato and Avocado Salad
Tomato and Red Onion Salad
Tuna and Chickpea Salad
Tuna-Stuffed Tomato Salad
Turkey Salad with Chipotle Mayonnaise
Vegetables in Chipotle Vinaigrette
Watercress Salad
Watercress and Bacon Salad
Yucatán Fruit Salad
Yucatán Shrimp Salad
Zucchini Boats with Guacamole