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Chicken Salad with Crispy Tortilla Chips

Chicken Salad with Crispy Tortilla Chips
Chicken Salad with Crispy Tortilla Chips

I'm a sucker for meal-salads, specially on week days. Salads always make me feel good about myself, they are for the most part very healthy, and I know I say this a lot, but very delicious too.

I'm also a sucker for anything that has a crunch, it is my weakness. Any chips, hello! Any crackers, hello! They are all welcome, so it is not a crazy idea to add them to my salad, I'm sure I'm not the first one to think of this, neither the last one.

I do this trick, ahead each week, cook chicken fillets, steaks or at least marinate them. This is a game-changer for all things salad.

This salad yields 2 portions.


3 cups of baby spinach leaves (washed and drained)

1 cup of cherry tomatoes (halved)

1 cup of kidney beans, garbanzo or a mix of beans

1/2 cup of feta cheese (crumbled)

1 avocado

1 lime

200 g. of chicken breast (marinated with salt, pepper and fajita mix seasoning)

1 cup of tortilla chips


  1. Cook the chicken in a non-stick pan on high heat until fully cooked.

  2. In a bowl add the spinach, tomatoes and beans season with salt and lime.

  3. Cut the avocado into slices, drizzle with lime.

  4. Plate the spinach mix, add the chicken and the avocado, cheese and the chips.


  1. Instead of just adding the beans to the salad, this can be cooked and made into a mash, like refrain beans.

  2. The avocado can become a guacamole.



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