Chili Lime Chicken Chopped Salad in a Crispy Tortilla Cone

This colourful salad was full of flavour and texture contrasts, but they all worked well together. The chicken tenders I had in the freezer were marinated in jalapeno avocado oil, lime juice, cumin and chili powder. The heat in the chicken was offset by the fresh, sweetness of the peppers, grape tomatoes, avocado and corn. The baked tortilla cones add crunch, as well as a vessel to hold the salad...and a fun element!

The need to use up a ripe avocado, a lime, some tortillas and a red pepper were the reason for coming up with this meal.

To make the tortilla cones, turn the oven on to 325F.

Cut two 10" tortillas in half, as shown. I used flour tortillas.

Roll each tortilla half into a cone, with the straight edge becoming the point of the cone.

Use a toothpick to secure the tortilla where the edges overlap.

Scrunch up a piece of aluminum foil for each cone, and gently insert it into the cone, to help it maintain its shape during baking.

Put the cones onto a baking sheet and place into the oven to bake until golden and crispy.

This took about 15 minutes, and I turned the cones over halfway through the baking.

Remove from the oven and carefully take the foil out. Leave the cones to cool completely.

To make the marinade for the chicken combine:

2 tablespoons jalapeno infused avocado oil
Zest and juice of 1 lime
2 cloves of garlic, minced
1 teaspoon groound cumin
1 teaspoon chili powder
salt and pepper to taste

Add the chicken to the marinade, cover and refrigerate for 4 - 6 hours.

I used:

1 small boneless, skinless chicken breast
7 chicken tenders

Cook the chicken in a hot pan.

Set aside to rest for 5 minutes, then dice.

Combine the salad ingredients in a large bowl:

Chopped romaine lettuce
Diced sweet red pepper
Halved grape tomatoes
Cooked and cooled corn kernels

Use your discretion as far as the amounts go.

Make the marinade by whisking together:

2 tablespoons lime juice
3 - 4 tablespoons olive oil
1 teaspoon honey
salt and pepper to taste

Toss the salad with the dressing.

Add:

the diced, cooked chicken
grated cheddar cheese






To serve, place a small amount of salad on each plate to hold the tortilla cones in place. Fill the cones with salad, and place on to the plates, adding more salad to the plate as needed. Garnish with diced avocado and toasted pumpkin seeds.

• The toothpicks in the tortilla cones can be carefully removed before serving if you like, or they can be left in place, just don't forget to warn your guests!
• The cones can be used to hold any type of salad; fish taco filling; chili to mention a few possibilities.
• Another option for securing the cones to the plate is to place a dollop of guacamole onto each plate, under the cones, instead of garnishing the plates with diced avocado.
• Add black beans, minced fresh or pickled jalapeno peppers, olives, diced red or green onions.
• Cheese is optional; other cheese can be used...pepper jack or queso freso.
• Another option is to grill and slice or dice the chicken and serve it on the side, with the salad inside the cones.
• Use beef or prawns instead of chicken.
• The cones can be made a day ahead, and kept in an airtight container until needed.