4-5 corn tortillas (can use flour if you prefer)
3 Tbsp + 2 tsp extra-virgin olive oil, divided
1 3/4 tsp kosher salt, divided
1 tsp smoked Spanish paprika
3 Tbsp champagne vinegar
1 Tbsp honey
2 Tbsp Fresh lime juice
Fresh ground black pepper to taste
4 cups mixed salad greens (I used arugula, frisée, radicchio, red leaf and bib lettuces)
2 cups shredded. cooked chicken
One large ripe avocado, sliced
1/4 cup salted & roasted pepitas
Lime wedges, for serving
Preheat oven to 350°F.
Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle generously with smoked paprika and salt. Placed tortillas directly on the rack in preheated oven. Bake until browned and crisp, 10 to 12 minutes. Remove from oven, let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.
In a large bowl, whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons of olive oil. Add greens, chicken, avocado, pepitas, and tortilla pieces. Toss to combine. Taste and correct seasoning with salt and fresh ground pepper. Arrange salad on a platter, top with fresh ground black pepper and serve with lime wedges. Enjoy!