4 - 8 inch flour tortilla shells
1 tablespoon olive oil
1/2 teaspoon Jane's Krazy Mixed-Up Salts
1/4 teaspoon curry powder
1/2 teaspoon garlic powder
12 cherry tomatoes, halved
2 ripe avocados, peeled & diced
Juice of 2 limes
1-1/2 cups chopped cooked chicken (roasted chicken is perfect to use)
1/3 cup chopped sweet onions (or 1 green onion, finely sliced)
1 jalapeno pepper, chopped
2 tablespoons minced fresh cilantro
1 teaspoon minced garlic
1/8 teaspoon salt
Brush one side of each tortilla with a little cooking spray. Combine the mixed up salts, curry powder and garlic and sprinkle over tortillas. Cut each into four-six wedges. Put the shells on ungreased baking sheet and bake at 400° for about 7 minutes, until crisp. In a large bowl, combine the salad ingredients, squeezing the lime juice on the avocados (to prevent browning and add great flavor) and gently toss all together. Serve the salad with the toasted seasoned chips.
This recipe is shared May 18-22, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR
and AM 1320 WNGO. Ro's recipes
are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: http://www.banksmarket.com
