CRUNCHY CHICKEN TACO SALAD

48 (6-inch) corn tortillas
2 tsp. garlic salt
1 tsp. coriander, ground
1 tsp. cumin, ground
1 1/2 cups cornmeal
1 tbsp. chili powder
1 tbsp. garlic salt
1 1/2 tbsp. cumin, ground
4 lbs. boneless chicken breast, cut into strips
3 lbs. (3 gal.) mixed greens, torn
4 lbs. (1 1/2 qts.) plum tomatoes, coarse dice
8 ears (1 qt.) corn kernels, fresh, roasted
1 qt. California ripe olives, whole, pitted
12 oz. (3 cups) cheddar cheese, shredded
SPICY SALSA VINAIGRETTE:
1 cup vegetable oil
1 cup red wine vinegar
1 tbsp. oregano leaves, ground
1 tsp. salt
1 qt. salsa, thick or medium

Cut tortillas into 1/4-inch strips. Deep fry in hot oil 1 minute or until crisp; drain. Toss with combined garlic salt, coriander and cumin.

Combine cornmeal and seasonings. Coat chicken with cornmeal mixture. Deep fry 1 minute or until done.

Arrange greens, tomatoes, corn, olives, cheese, chicken and tortilla strips on serving plates.

Serve with SPICY SALSA VINAIGRETTE:
Whisk together oil, vinegar and seasonings. Blend in salsa.

Yield 24 (2 cup) Servings
Source: California Olive Industry