![Peppery Greens Salad with Avocado, Chicken and Tortilla Croutons](https://cdn.statically.io/img/www.foodandwine.com/thmb/KdYtWhepd1x7BNl37PnyOGfXCaA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/peppery-greens-salad-with-avocado-chicken-and-tortilla-croutons-FT-RECIPE0319-0be5ac06443c423e8146241b9498a644.jpg)
Ingredients
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3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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1 3/4 teaspoons kosher salt, divided
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1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
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3 tablespoons Champagne vinegar
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1 tablespoon honey
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2 teaspoons fresh lime juice
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3/8 teaspoon black pepper, divided
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4 cups packed arugula
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3 cups torn frisée (white and light green parts only)
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2 cups shredded cooked chicken
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1 1/2 cups chopped cored radicchio
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1 large ripe avocado, sliced
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1/4 cup salted roasted pepitas
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Lime wedges, for serving
Directions
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Preheat oven to 350°F. Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle with 1 teaspoon salt and paprika. Place tortillas directly on rack in preheated oven. Bake until browned and crisp, 8 to 10 minutes. Remove from oven; let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.
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Whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons oil in a large bowl. Add arugula, frisée, chicken, radicchio, avocado, pepitas, and tortilla pieces; toss to combine. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange salad on a platter; serve with lime wedges.