Chicken Salad With Crispy Tortillas
Hands-On Time: 20m
Total Time: 20m
3/4 cup olive oil
6 6-inch corn tortillas, cut into 1/2-inch strips
1 small head romaine lettuce, torn
3 cups shredded rotisserie chicken
1 carrot, shredded
4 radishes, sliced
1/4 cup store-bought vinaigrette
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.
In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.