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This big, healthy salad with chicken and veggies is hearty enough for dinner.

1 vote


  • 2 Ben’s® Tortillas

    100% Whole Wheat

    10 in. 2 tbsp (30 mL) canola oil

    1 tsp (5 mL) curry powder

    1/4 tsp (1 mL) salt Chinese Chicken Salad:

    8 cups (2 L) romaine lettuce

    1 1/2 cups (375 mL) shredded deli roasted chicken

    1 cup (250 mL) edamame, thawed and cooked

    1 can (284 mL) mandarin oranges, drained

    1/2 red pepper, thinly sliced

    1/2 cup (125 mL) prepared sesame dressing

    1/4 cup (60 mL) sliced toasted almonds

    2 green onions, thinly sliced diagonally

    1 tsp (5 mL) toasted sesame seeds (optional)


Preheat oven to 375°F (190°C). Line large baking sheet with parchment paper.

Stack tortillas; cut in half. Cut crosswise into 1/2-inch (1 cm) wide strips; toss with oil, curry powder and salt. Arrange in single layer on prepared pan; bake for 8 to 10 minutes or until golden brown. Let cool completely.

Chinese Chicken Salad: Meanwhile, combine lettuce, chicken, edamame, oranges and red pepper in large bowl; toss with dressing. Divide evenly among 4 plates; top with almonds, green onions and sesame seeds (if using). Sprinkle with tortilla strips.

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