Tortilla Chip Crusted Chicken Salad with Avocado Chipotle Lime Dressing and Queso Fresco

Steps

1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick spray (the wire rack is helpful, but not necessary).

2. Sprinkle chicken with salt and pepper. Place the egg whites in one bowl and the tortilla chip crumbs in another. Dip each piece of chicken into the egg white mixture, then into the tortilla chip crumbs, pressing the chicken into the crumbs. Place on the wire rack. Give the chicken a spritz with nonstick spray or olive oil, then bake for 20-25 minutes.

3. While the chicken bakes make the dressing. Place all the ingredients except the avocado in a blender or food processor and process until combined and smooth. Taste and season with salt and pepper. Remove half the dressing and place in a medium size bowl and set aside. Add the avocado to the food processor and process until smooth and creamy. If the dressing is too thick thin it with some water.

4. When the chicken is done toss it with the reserved dressing (the dressing with NO avocado in it) and place back in the oven for five minutes while you assemble the salads.

5. To assemble the salads, combine lettuce, grape tomatoes, mango and avocado in bowls or on plates. Top with equal amounts of crushed tortilla chips and cilantro, then add the warm chicken on top. Cover in queso fresco, then drizzle with the dressing. Devour!