Chicken Tortilla Salad

Ingredients:
3 6 inch corn or flour tortillas
3 small heads romaine lettuce, rinsed, dried, and torn into bite size pieces (about 8 cups)
2 cups shredded cooked chicken breast 1 small tomato, seeded and diced (about 3/4 cup)

Dressing:
1 tbsp olive oil
2 tbsp orange juice
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1/2 tsp dried oregano 1/8 tsp hot pepper sauce


preperation is fairly easy

Preheat oven to 450 F. Using a small, sharp knife or scissors, cut tortillas into 3/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together dressing ingredients. Mix well. Place lettuce in a large bowl. Pour two thirds of dressing over lettuce. toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates, place chicken over lettuce. Top salad with tomato and tortilla strips. Serve immediately.