Fajita Salad

Slices of grilled chicken breast or marinated steak served over a bed of mixed greens with bacon, roasted corn, pico de gallo and Colby cheese. Tossed with Avocado Ranch and topped with crispy tortilla strips.

Avocado Ranch Dressing:

1/2 cup ranch dressing
1 ripe avocado

Blend the ranch dressing and the peeled and pitted avocado until smooth. Serve over salad.

Crispy Tortilla Strips:

4 corn tortillas
1 tablespoon olive oil
sea salt, to taste

Preheat oven to 400 degrees. Cut tortillas into 1/2-inch-wide strips, and place in an even layer on a baking sheet. Brush lightly with olive oil, and sprinkle with sea salt. Bake 10 minutes or until light brown and crispy, stirring once.