Ancho-Honey Chicken Salad with Guacamole Dressing & Crispy Tortilla Strips

Ancho-Honey Chicken Salad

with Guacamole Dressing & Crispy Tortilla Strips

30 MIN
2 Servings
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From the Test Kitchen

The bold, Mexican-style combo of smoky ancho chile paste and sweet honey we’re using to glaze chicken tenders in the pan is perfectly matched by a crisp romaine and vegetable salad—tossed with a bright, creamy guacamole dressing. It’s all complete with a topping of crispy, oven-toasted tortilla strips.
13 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Ancho-Honey Chicken Salad with Guacamole Dressing & Crispy Tortilla Strips
Title
  • 7 oz Chicken Tenders
  • 4 Flour Tortillas
  • 1 Romaine Lettuce Heart
  • 1 Chayote Squash
  • 1 Lime
  • 3 oz Shishito Peppers
  • 4 oz Grape Tomatoes
  • 1 Tbsp Ancho Chile Paste
  • 2 tsps Honey
  • ¼ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
time-saving
tips & techniques
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Roughly chop the lettuce. Halve the tomatoes. Quarter the squash lengthwise. If present, remove the pit, then thinly slice the squash crosswise. Quarter the lime. In a large bowl, combine the halved tomatoes, sliced squash, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the chile paste, honey (kneading the packet before opening), and 2 tablespoons of water.

Roast the peppers & tortilla strips:
2 Roast the peppers & tortilla strips:

Meanwhile, place the halved peppers and tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until the peppers are browned and softened and the tortilla strips are lightly browned and crispy. Remove from the oven.

Cook & glaze the chicken:
3 Cook & glaze the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes, or until browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

Make the guacamole dressing:
4 Make the guacamole dressing:

Meanwhile, in a bowl, combine the guacamole and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of marinated tomatoes and squash, add the chopped lettuce, roasted peppers, and dressing. Season with salt and pepper; toss to combine. Serve the salad topped with the glazed chicken and crispy tortilla strips. Garnish with the cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Roughly chop the lettuce. Halve the tomatoes. Quarter the squash lengthwise. If present, remove the pit, then thinly slice the squash crosswise. Quarter the lime. In a large bowl, combine the halved tomatoes, sliced squash, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the chile paste, honey (kneading the packet before opening), and 2 tablespoons of water.

2 Roast the peppers & tortilla strips:

Meanwhile, place the halved peppers and tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until the peppers are browned and softened and the tortilla strips are lightly browned and crispy. Remove from the oven.

Roast the peppers & tortilla strips:
Cook & glaze the chicken:
3 Cook & glaze the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes, or until browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. 

4 Make the guacamole dressing:

Meanwhile, in a bowl, combine the guacamole and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. 

Make the guacamole dressing:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of marinated tomatoes and squash, add the chopped lettuce, roasted peppers, and dressing. Season with salt and pepper; toss to combine. Serve the salad topped with the glazed chicken and crispy tortilla strips. Garnish with the cheese. Enjoy!

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