Food Recipes Salads Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons 1 Review Crispy, pimentón-dusted tortillas stand in for the flatbread traditionally found in the Lebanese bread salad fattoush. Make this recipe with easy homemade Tex-Mex Tortillas or use your favorite store-bought version. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 25 mins Total Time: 40 mins Yield: 4 Ingredients 4 Tex-Mex Flour Tortillas 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 3/4 teaspoons kosher salt, divided 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika) 3 tablespoons Champagne vinegar 1 tablespoon honey 2 teaspoons fresh lime juice 3/8 teaspoon black pepper, divided 4 cups packed arugula 3 cups torn frisée (white and light green parts only) 2 cups shredded cooked chicken 1 1/2 cups chopped cored radicchio 1 large ripe avocado, sliced 1/4 cup salted roasted pepitas Lime wedges, for serving Directions Preheat oven to 350°F. Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle with 1 teaspoon salt and paprika. Place tortillas directly on rack in preheated oven. Bake until browned and crisp, 8 to 10 minutes. Remove from oven; let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces. Whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons oil in a large bowl. Add arugula, frisée, chicken, radicchio, avocado, pepitas, and tortilla pieces; toss to combine. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange salad on a platter; serve with lime wedges. Originally appeared: March 2019 Rate It Print