RCI-SW.004.0054.001
Tortilla Shrimp Salad
Tortilla Shrimp Salad
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- Mission? Light or Fat Free flour Tortillas6 unit
- regular or low sodium chicken broth1/4 cup
- 1/4 cup
- 1 Tbsp
- 1 Tbsp
- 1 tsp
- 2 cloves
- lb. cooked Shrimp peeled1 1/2 unit
- 6 cups
- Red bell pepper cut into strips1 unit
- Yellow bell pepper cut into strips1 unit
- 1/4 cup
Method
1
Preheat oven to 375°F. Lightly brush both sides of each flour tortilla with olive oil and cut into strips or wedges.
2
Arrange tortilla strips on a baking sheet in a single layer and bake for 8-10 minutes until golden and crispy, stirring halfway through.
10 minutes
3
While tortillas bake, whisk together chicken broth, rice wine vinegar, sugar, dry mustard, and minced garlic in a small bowl to create the vinaigrette.
4
Remove tortilla chips from oven and let cool slightly on the baking sheet for 2 minutes.
2 minutes
5
Place packaged salad mix in a large bowl and add the red bell pepper strips and yellow bell pepper strips.
6
Add cooked shrimp to the salad and drizzle with the vinaigrette dressing.
7
Toss the salad gently until all ingredients are well combined and evenly coated with dressing.
8
Divide dressed salad among four serving plates or bowls.
9
Top each portion with a handful of warm tortilla chips and garnish with snipped chives before serving immediately.