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40 minutes
Prep: 30 minutes
Cook: 10 minutes
124 calories per serving view nutrition facts
6 servings
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| For strawberry salsa | |||
| 1 | each | serrano pepper | fresh, or jalapeno chili |
| 1 | cup | strawberries | finely chopped |
| 1 | cup | white onion | finely chopped |
| 2 | tablespoons | coriander | fresh, finely chopped |
| 1/2 | teaspoon | lime juice | fresh |
| 1/4 | teaspoon | salt | |
| 1/2 | teaspoon | sugar | if desired |
| 3 | each | corn tortillas | 5 inch |
| 1 | x | vegetable oil | for frying |
| 1 | each | avocado | firm |
| 2 | each | chicken breasts | grilled, 8 ounce |
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.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 127mg | 5% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 14% |
| Sugars 3.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 1% | Vitamin C | 11% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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