Avocados with Strawberry Salsa and Crispy Tortilla Strips

Ingredients

Directions

Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.

In a bowl stir together chili and remaining salsa ingredients.

Salsa may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half.

Cut stacks crosswise into 1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking.

Working in two batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain.

Sprinkle fried tortilla strips with salt to taste.

Halve the avocado, removing the pit, and peel.

Slice each half lengthwise into 6 wedges.

Slice chicken into 6 wedges and fan ,with the avocado, onto 2 plates.

Spoon about 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.