- Calories 516
- Fat 34g
- Satfat 6g
- Unsatfat 25g
- Protein 34g
- Carbohydrate 22g
- Fiber 4g
- Sugars 12g
- Added sugars 0g
- Sodium 561mg
- Calcium 16% DV
- Potassium 18% DV
Mexican-Style Chicken and Honeydew Salad
Caitlin Bensel
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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