Serves 4 – 6

4 boneless, skinless chicken breast halves


¼ cup lime juice

¼ cup rice wine vinegar

1/3 cup honey

1 tbsp soy sauce

1 tbsp freshly grated ginger

2 tsps sesame oil


1/3 cup olive oil

¼ cup lime juice

2 tbsps chopped fresh cilantro

1 tbsp fresh minced mint

2 tsps Dijon mustard

2 tbsps honey

Salt and pepper to taste


¼ cup vegetable or corn oil 2×10 in flour tortillas cut into ¼ in strips

4 cups mixed lettuce greens

2 tomatoes, cored and diced

½ red onion, finely diced

2 avocados, peeled, pitted and diced

¼ cup toasted almonds or pine nuts


Combine marinade ingredients together, add chicken and marinate in the refrigerator up to 24 hours.

Combine all dressing ingredients and chill until needed.

Remove chicken from marinade and grill until done and juices run clear. Slice thinly on the diagonal.

Heat oil in a saucepan over medium heat until very hot. Cook tortilla strips in batches until lightly browned. Remove with a slotted spoon and drain on paper towels.

Divide lettuce among 4-6 plates. Top with grilled chicken, tomatoes, red onion, avocado, tortilla strips and pine nuts. Drizzle dressing over and serve.

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