Taos Chicken Salad

This is NOT an original recipe of mine - it came from a magazine at some point. I spent a few minutes tonight searching for a link to it and couldn't find it, so figured I'd retype it from my collection of "recipes I make all the time". 

Ingredients: 

• 3 flour or corn tortillas, cut into 1/4" wide strips
• Nonstick cooking spray
• 1 lb boneless skinless chicken breasts or thighs, cut into bite sized pieces
• 6 cups assorted bite sized salad greens
• 2 oranges, peeled and cut into segments
• 2 cups peeled jicama strips
• 1 can (15 1/2 oz) pinto or other beans, drained and rinsed
• 1 cup cubed red bell pepper
• 1/2 cup sliced celery
• 1/2 cup sliced green onions with tops
• Lime Vinaigrette (recipe below)

Directions: 

1. Preheat oven to 350 degrees F. Spray tortilla strips lightly with cooking spray. Place in 15x10" jelly roll pan. Bake about 10 minutes or until browned and crispy, stirring occasionally. Cool to room temperature. 

2. Spray medium nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken, and cook and stir about 15 minutes or until internal temperature reaches 165 F and chicken is no longer pink in center. Remove from heat and refrigerate until chilled. (Note: I frequently just use all the meat off a small rotisserie chicken)

3. Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in large bowl. Add chicken. Drizzle with Lime Vinaigrette and toss to coat. Serve immediately and garnish with tortilla strips. 

Lime Vinaigrette

Ingredients: 

3 tablespoons (tbsp) chopped fresh cilantro

3 tbsp plain low-fat yogurt

3 tbsp orange juice

2 tbsp lime juice

2 tbsp white wine vinegar

2 tbsp water

1 tbsp sugar

1 teaspoon (tsp) chili powder

1/2 tsp onion powder

1/2 tsp ground cumin

Directions: 

1. Combine all ingredients in bowl; whisk to combine thoroughly. Refrigerate until ready to use; whisk before using.