Ingredients
8tbspcooking oil
4corn tortillas,(6-inch), halved and cut crosswise into thin strips
1tspsalt
1lbchicken breats,boneless, skinless
¼tspfresh ground black pepper
½tspground cumin
2tbsplime juice,(from about 1 lime)
⅛tspcayenne
1½tspsoy sauce
1headgreen leaf lettuce,(about ¾ lb), torn into bite-size pieces
1½cupcherry tomatoes,(about ½ lb), quartered
1lime,cut into wedges, optional
Preparation
In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the tortilla strips and cook, stirring occasionally, for 3 to 4 minutes until brown and crisp. Remove the strips from the pan; drain on paper towels.
Toss the hot tortilla strips with ¼ teaspoon of salt.
In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with ¼ teaspoon of salt, black pepper, and cumin and add to the pan. Cook for about 5 minutes until brown.
Turn and cook for about 3 minutes more until almost done. Cover the pan, remove from the heat, and let steam for 5 minutes. Remove the chicken from the pan. When the chicken breasts are cool enough to handle, cut them into ¼-inch-thick slices.
Meanwhile, in a large glass or stainless-steel bowl, whisk together the lime juice, cayenne, soy sauce, and ¼ teaspoon of the salt. Add the remaining oil slowly, whisking. Set aside 2 tablespoons of the vinaigrette.
Put the lettuce, the tomatoes, and the remaining salt into the bowl with the vinaigrette and toss. Put the salad on plates. Top with the chicken.
Drizzle the reserved vinaigrette over the chicken and sprinkle the tortilla strips overall.
Serve with lime wedges. Enjoy!
