One thing I learned years ago when living in Texas, was how to make fresh tortilla chips. I still make these chips and they are a favorite. I remember when our children were young and they could not wait to have these for dessert sprinkled with cinnamon and sugar. After flying home from a fun weekend in Atlanta, I thought that a chopped salad would be quick and easy on this warm spring day. I combined orange juice and spices for a wonderful marinade for the chicken. I would plan on one chicken breast per person. The salad ingredients can easily be adjusted for a larger crowd. The only dressing needed is a dollop of sour cream and salsa. Check back for more postings on my food findings in Atlanta this weekend, a great food town for inspiration.
- 1/2 cup orange juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 4 boneless skinless chicken breasts
- Chopped romaine
- Shredded carrots
- 1 can black beans, rinsed and drained
- Chopped tomato
- Chopped avocado
- Chopped green pepper
- Sliced jalapeños
- Sour cream
- Salsa
- Flour tortillas
- Canola oil
- Combine orange juice and spices in a large zip top bag. Mix ingredients in bag. Add chicken and place in refrigerator for 1 - 2 hours. Rotate occasionally.
- Prepare salad ingredients and place in individual bowls.
- To grill the chicken, over medium high heat place chicken on grill and grill for approx. 20 minutes, turning twice. Chicken is done when it reaches 165 degrees. Remove from heat.
- Slice chicken and place on top of salad, add one dollop of sour cream and salsa. Serve with homemade tortilla chips.
- Homemade tortilla chips
- In the bottom of a large heavy skillet, put in enough canola oil to cover bottom and you should have approx.1/4 inch layer of oil in the skillet. Heat over medium high heat, watching carefully. Cut tortillas into 8 wedges. To determine if the oil is hot enough, with tongs, dip a tortilla in the oil and if the oil begins to bubble around the tortilla, the oil is hot enough. Carefully slide tortilla pieces into the hot oil, turn as soon as one side is slightly browning. Each batch of chips takes only about 10 - 12 seconds in the oil. Carefully remove chips from the oil and place on a paper towel lined sheet. Let cool slightly and serve.