In a small bowl, whisk together olive oil, lime juice, smoked paprika, cumin, chipotle powder, and a pinch of salt and pepper to create the dressing. Set aside.
1 tablespoon lime juice, 1 teaspoon smoked paprika smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon chipotle chili powder
Add the shredded cooked chicken, diced bell pepper, and chopped red onion to a large mixing bowl. Toss gently to combine, breaking up the chicken slightly for even distribution.
2 cups cooked shredded chicken, 1 red bell pepper bell pepper, 1 small red onion
Pour the dressing over the chicken and vegetables. Toss everything together until evenly coated, and the vegetables have a vibrant coating of flavor.
In a skillet over medium heat, add a tablespoon of olive oil and fry the tortilla strips until crispy and golden, about 3–4 minutes. Stir frequently to prevent burning and ensure even color.
1/2 cup tortilla strips, 2 tablespoons olive oil
Once crispy, transfer the tortilla strips to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt if desired.
Just before serving, slice the ripe avocado into thin slices and set aside.
1 avocado ripe avocado
Transfer the salad to a serving bowl, top with sliced avocado and crispy tortilla strips for added crunch and freshness.
1 avocado ripe avocado, 1/2 cup tortilla strips
Give the salad a gentle toss to combine all ingredients and distribute toppings evenly. Taste and adjust seasoning if needed.
Serve immediately to enjoy the contrasting textures of crisp tortilla, tender chicken, and fresh avocado, all coated in the smoky, spicy dressing.
