Chicken Tortilla Salad
with Chipotle Dressing
For the tortilla chips, pre heat the oven 180°C. Brush the tortillas with olive oil on both sides and season with salt and smoked paprika. Place on a tray and bake for 8-10 minutes. Remove and cool.
Whisk together the dressing ingredients.
Combine the cabbage, spinach, beans, corn, spring onions, coriander and chicken in a large bowl. Gently toss through dressing. Roughly break the tortilla chips up and toss 3/4 through. Top with the remaining chips and serve immediately.