Chicken & Pine Nut Salad - cooking recipe

Ingredients

6 cups vegetable oil (or as needed)
4 large tortillas
1/2 cup olive oil
4 boneless skinless chicken breasts, diced
1/2 cup snow peas
1/2 cup zucchini, julienned
1/2 cup carrot, julienned
1/2 cup yellow squash, julienned
1/2 cup red bell pepper, julienned
1/2 cup mushroom, sliced
1/2 cup scallion, chopped
1 bunch cilantro, chopped
1/2 cup pine nuts
1/4 cup cooking sherry
1 cup lime juice, fresh squeezed
4 cups tossed salad greens
1 lime, sliced
4 sprigs cilantro

Preparation

In a deep fryer or a heavy pan, place the vegetable oil and heat it on high until it reaches 375 degrees.
One at a time, place a tortilla in the oil and push it to the bottom of the pan with a ladle so that it forms a bowl shape.
Hold the tortilla there until it is lightly browned and crisp.
Remove the tortilla and drain it on paper towels.
Repeat the process for the remaining three tortillas.
In a large skillet place the olive oil and heat it on medium high until it is hot.
Add the chicken, snow peas, carrots, yellow squash, zucchini, bell peppers, mushrooms, and scallions.
Saute the vegetables for 3 to 5 minutes, or until thaty are slightly tender and hot through the center.
Add the cilantro and pinon nuts, and toss the mixture.
Add the sherry and lime juice.
Toss everthing together well.
Remove skillet from the heat.
On four individual serving plates arrange the salad greens.
Place a tortilla shell in the center.
Fill the shells with the chicken and vegetable stir-fry.
Garnish the salad with the lime slices and sprigs of cilantro.