Cactus Paddle and Chicken Salad

Instructions

1. 1
   Cut cactus paddles into strips and boil for 10 minutes until tender, then drain and pat dry.
2. 2
   Grill or pan-fry the cooked nopales strips for 2-3 minutes until lightly charred.
3. 3
   Combine lime juice, olive oil, salt, and pepper to make a simple dressing.
4. 4
   In a large bowl, combine the cooled nopales, shredded chicken, red onion, tomatoes, and cilantro.
5. 5
   Pour dressing over the salad and toss gently to combine.
6. 6
   Divide between two plates and top with crispy tortilla strips and queso fresco if desired.
7. 7
   Serve immediately while tortilla strips are still crispy.