Chicken Salad with Maple, Chili and Lime Vinaigrette

This salad is sweet, savory, and slightly spicy. It’s perfect for a quick lunch or dinner.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 1 flour tortilla (8 inches)
  • 2 Tbsp. vegetable oil
  • 3 cups sliced Napa cabbage
  • 3 cups mixed salad greens
  • 1 1⁄2 cups shredded rotisserie chicken
  • 1⁄2 small red onion, peeled and sliced
  • 1 Tbsp. sunflower seeds
  • 1⁄4 cup olive oil
  • 2 Tbsp. maple syrup
  • 1 Tbsp. lime juice
  • 1 tsp. chili powder
  • 1⁄2 tsp. hot smoked paprika
  • 1⁄2 tsp. kosher salt


  • Cut tortilla into strips. Heat vegetable oil in a medium nonstick frying pan over medium heat. Add the tortilla to the pan, and brown on both sides, about 2 minutes. Drain on paper towels.
  • Place the cabbage, greens, shredded chicken, onion, and sunflower seeds in a large salad bowl.
  • Whisk the olive oil, maple syrup, lime juice, chili powder, paprika, and salt together in a small bowl.
  • Drizzle dressing over salad and top with tortilla strips.