Instructions
Step 1: In a large bowl, combine olive oil, lime juice, paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
Step 2: Add the chicken strips and toss until evenly coated. Cover and marinate for at least 30 minutes.
Step 3: Preheat the oven to 425°F (220°C).
Step 4: Toss the fries with vegetable oil, paprika, garlic powder, salt, and black pepper.
Step 5: Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through, until golden and crispy.
Step 6: Heat a grill pan or large skillet over medium-high heat.
Step 7: Cook the chicken strips for 4–5 minutes per side until lightly charred and the internal temperature reaches 165°F (74°C).
Step 8: Remove the chicken from the heat and let rest for 5 minutes.
Step 9: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, salt, and black pepper until smooth.
Step 10: Place the chopped lettuce into a large serving bowl or platter.
Step 11: Top with the cooked fries, grilled chicken strips, diced tomatoes, and chopped cilantro.
Step 12: Sprinkle the crumbled queso fresco evenly over the salad.
Step 13: Drizzle with the creamy dressing or serve it on the side.
Step 14: Serve immediately while the chicken and fries are warm.
Storage and Reheating Tips
Store the chicken, fries, salad, cheese, and dressing separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet or microwave until warmed through.
For the crispiest texture, reheat the fries in an air fryer or 400°F (200°C) oven for 5–7 minutes.
Keep the lettuce, tomatoes, and cheese chilled and assemble just before serving.
The dressing can be refrigerated in a sealed container for up to 5 days.
Continue on the next page