Chicken Salad With Crispy Tortillas

Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Total Time


  1. Check 3/4cup olive oil
  2. Check 6 6-inch corn tortillas, cut into 1/2-inch strips
  3. Check kosher salt
  4. Check 1 small head romaine lettuce, torn
  5. Check 3cups shredded rotisserie chicken
  6. Check 1 carrot, shredded
  7. Check 4 radishes, sliced
  8. Check 1/4cup store-bought vinaigrette


  1. Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
  2. In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.