2uncooked tortilla shellsI love tortilla land brand
Instructions
In a medium-sized glass bowl, combine achiote paste and vinegar. Blend together until smooth and then add the remaining marinade ingredients. Add chicken. Cover and refrigerate 2 hours to 2 days.
Remove chicken and grill until they test done.
Preheat oven to 450°F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with guajillo chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on oiled baking sheet and bake for 15 minutes or until lightly browned.
Add salad ingredients together and chop into similar sized pieces.
Combine the dressing ingredients into a blender, using the cilantro stems and leaves to make one cup. (Use any remaining leaves to garnish the salad) and 1/4 of the avocado (remaining is put into the salad). Blend until thick and creamy. Add additional oil if it's too thick.
Chop chicken into small pieces and combine with salad ingredients. Add dressing, fresh cilantro, and tortilla straws.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.