Categories: Salad

Ingredients

• 7 tbsp canola oil, divided
• 2 (6-inch) corn tortillas, halved and cut into thin strips
• 6 cups chopped romaine
• 1 rotisserie chicken, skin removed, meat picked and shredded
• 3 cups cubed honeydew
• 2 oz. queso fresco, crumbled
• 1/4 cup pepitas
• 1/4 cup fresh lime juice
• 1 red Fresno chile, seeded and thinly sliced
• 1/2 tsp black pepper
• 1/8 tsp kosher salt

Directions

1. Heat 3 tbsp oil in a skillet over medium. When oil is shimmering, add tortilla strips, and cook, stirring often, until strips are golden and crisp, 4-5 minutes. Drain on paper towels, and let cool 5 minutes.

2. Combine romaine, chicken, honeydew, queso fresco, and pepitas in a large bowl.

3. Whisk together lime juice, Fresno chile, pepper, salt, and remaining 1/8 cup oil in a small bowl. Drizzle over salad; toss to combine. Top with crispy tortilla strips.

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