Chili Chicken Salad

Ingredients

• 1 whole wheat tortilla sheet
• 2 tbsp olive oil
• 1.5 tsp guajillo chili powder (or other chili powder)
• 1 small garlic clove
• 0.5 lime
• 200 g silken tofu
• Salt
• Pepper
• 3 romaine lettuce hearts
• 0.5 bunch cilantro
• 225 g chicken breast fillet (1 large chicken breast fillet)

Instructions

1. 1.

   Cut the tortilla sheet into very fine strips, place on a baking tray and bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 12 minutes until crisp. Remove and let cool.

2. 2.

   Heat olive oil with chili powder in a small pot until it starts to bubble lightly. Take off the heat and let cool.

3. 3.

   Peel garlic, squeeze lime juice. In a tall bowl combine tofu, garlic, lime juice and half of the chili oil. Blend finely with an immersion blender, season with salt and pepper. If the sauce is too thick, thin with 1–2 tbsp water.

4. 4.

   Wash, dry, and cut lettuce into strips.

5. 5.

   Rinse cilantro, shake dry and pluck leaves.

6. 6.

   Rinse chicken fillet, pat dry, split horizontally and lightly flatten with a meat tenderizer. Rub remaining chili oil over it.

7. 7.

   Heat a grill pan and cook the chicken fillets on medium heat for 3–4 minutes per side.

8. 8.

   Mix lettuce with sauce in a bowl, sprinkle cilantro on top.

9. 9.

   Slice chicken into strips, lay over salad, scatter tortilla strips, and serve immediately as Tex‑Mex Caesar salad.