|Submitted by: Jessica||2 March 2015|
YUM! Taste just like spicy chicken tacos, but in salad form so without all the sour cream, cheese and guilt!
Mix the marinade ingredients in a blender and pour over the scored chicken breasts. Marinade in the fridge for 1-2 hours, turning once. Cook on a BBQ or grill plate until done, basting with the leftover marinade until cooked through but still juicy and tender. Allow to cool, then slice thinly.
Mix the ingredients together then brush over the tortillas and bake in a 180 degree oven until crispy.
Mix the salad ingredients in a large bowl, then mix the dressing and toss through to coat. Separate in two bowls and lay the sliced chicken on top. Serve with the tortilla chios alongside and either a margarita or a cool Mexican beer.