Mexican Tortilla Salad

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A meal salad with chicken and avocado and lime dressing in a crispy tortilla tray





 Preheat the oven to 180 degrees. Take two bowls, grease them with some olive oil and fold the tortilla in the bowl, so that a bowl is formed. Brush the edges of the tortilla with oil. The trays can be placed in the oven for about 15 minutes or until the tray is crispy.

 Cut the chicken into strips and season with paprika powder. Fry the chicken in olive oil until golden brown. Cut the tomatoes and avocado into cubes. Rinse the corn with water and add together with the tomato and avocado. Wash the lettuce leaves. Squeeze the lime and keep a slice aside for garnish if you like. Make the dressing by combining the ingredients. Let the tortilla cups cool and then place the lettuce leaves in them. Divide the remaining vegetables and the chicken strips over this. Finish the salad with the dressing.

Source: Leukerecepten by leukerecepten-nl.
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