Blend all vinaigrette ingredients except the olive oil until smooth. While blender is running on low speed, slowly pour in olive oil.
Layer salad ingredients and chicken on serving plates. Drizzle dressing over salads and top with crushed tortilla chips as desired.
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|Serving Size: 1 Serving (513g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 830 (60%)|
|Amt Per Serving||% DV|
|Total Fat 92.2g||123 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 55g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 29.7mg||9 %|
|Sodium 546.5mg||19 %|
|Potassium 1286.2mg||34 %|
|Total Carbohydrate 127.5g||37 %|
|Dietary Fiber 17.4g||70 %|
|Sugars, other 110.1g|
|Protein 21.9g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1389
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