Cactus Paddle and Grilled Chicken Salad

Instructions

1. 1
   Boil nopales in salted water for 8 minutes until tender, then drain and let cool.
2. 2
   Season chicken breast with salt, pepper, and lime juice, then grill for 6-7 minutes per side until cooked through. Slice into strips.
3. 3
   In a large bowl, combine cooled nopales, diced tomatoes, red onion, and cilantro.
4. 4
   Whisk together lime juice and olive oil with salt and pepper to create dressing.
5. 5
   Toss salad with dressing, add grilled chicken and avocado slices gently.
6. 6
   Top with crumbled queso fresco and crispy tortilla strips before serving.