Caitlin Bensel
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 3 cups)

Rotisserie chicken and pre-diced honeydew help get dinner on the table in less than 30 minutes; pepitas (shelled pumpkin seeds) and tortilla strips deliver a satisfying double-crunch factor.

How to Make It

Step 1

Heat 3 tablespoons oil in a skillet over medium. When oil is shimmering, add tortilla strips, and cook, stirring often, until strips are golden and crisp, 4 to 5 minutes. Drain on paper towels, and let cool 5 minutes.

Step 2

Combine romaine, chicken, honeydew, queso fresco, and pepitas in a large bowl.

Step 3

Whisk together lime juice, Fresno chile, pepper, salt, and remaining 1/4 cup oil in a small bowl. Drizzle over salad; toss to combine. Top with crispy tortilla strips.

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