Chicken & Pine Nut Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 cups vegetable oil (or as needed)
• 4 large tortillas
• 1/2 cup olive oil
• 4 boneless skinless chicken breasts, diced
• 1/2 cup snow peas
• 1/2 cup zucchini, julienned
• 1/2 cup carrot, julienned
• 1/2 cup yellow squash, julienned
• 1/2 cup red bell pepper, julienned
• 1/2 cup mushroom, sliced
• 1/2 cup scallion, chopped
• 1 bunch cilantro, chopped
• 1/2 cup pine nuts
• 1/4 cup cooking sherry
• 1 cup lime juice, fresh squeezed
• 4 cups tossed salad greens
• 1 lime, sliced
• 4 sprigs cilantro

Recipe

• 1 in a deep fryer or a heavy pan, place the vegetable oil and heat it on high until it reaches 375 degrees.
• 2 one at a time, place a tortilla in the oil and push it to the bottom of the pan with a ladle so that it forms a bowl shape.
• 3 hold the tortilla there until it is lightly browned and crisp.
• 4 remove the tortilla and drain it on paper towels.
• 5 repeat the process for the remaining three tortillas.
• 6 in a large skillet place the olive oil and heat it on medium high until it is hot.
• 7 add the chicken, snow peas, carrots, yellow squash, zucchini, bell peppers, mushrooms, and scallions.
• 8 saute the vegetables for 3 to 5 minutes, or until thaty are slightly tender and hot through the center.
• 9 add the cilantro and pinon nuts, and toss the mixture.
• 10 add the sherry and lime juice.
• 11 toss everthing together well.
• 12 remove skillet from the heat.
• 13 on four individual serving plates arrange the salad greens.
• 14 place a tortilla shell in the center.
• 15 fill the shells with the chicken and vegetable stir-fry.
• 16 garnish the salad with the lime slices and sprigs of cilantro.