Ingredients

• Corn tortillas
• Romaine lettuce, rinsed, dried and torn into bite-size pieces
• Shredded cooked chicken
• Tomato, diced
• DRESSING
• 1 tablespoon olive oil
• 2 tablespoons orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano

Method

Preheat oven to 450º. Using a sharp knife or scissors, cut tortillas into 1/2-inch strips. Place strips in a single layers on a baking sheet. Bake until crisp, about 3 minutes. Cool completely.

Prepare dressing in a small bowl; whisk all ingredients together. In a medium bowl, combine chicken and half the dressing.

Put lettuce in a large bowl and pour the rest of the dressing over the lettuce. Toss to coat.

Divide lettuce onto serving plates and place chicken on lettuce. Top with tomato and tortilla strips.