Mexican chicken & mesclun salad

Method

• 1
  Preheat a large non-stick frying pan over medium-high heat. Spray 1 tortilla with oil. Cook for 2 minutes each side or until golden. transfer to a plate. Repeat, in 3 more batches, with the remaining tortillas. Set aside to cool. Break into coarse pieces.
• 2
  Reduce heat to medium. add the chicken to the pan. Cook for 5-6 minutes each side or until cooked through. Set aside to cool slightly. Slice the chicken.
• 3
  Combine the lime juice and oil in a bowl. Place the tortilla, chicken, mesclun, tomato, onion, avocado and feta in a large bowl. Season with salt and pepper. drizzle over the dressing and toss gently to combine. divide the salad among serving plates.