1 cup julienned bell peppers (red and green) 1/2 cup julienned red onion 2 8-inch flour tortillas cut into strips 1/2 cup fresh Maine blueberries 1 cup orange segments 1 tablespoon finely chopped cilantro 1 grilled chicken breast, julienned
DRESSING 1 cup chopped pineapple 1/2 ounce honey 1 ounce tahini 1 tablespoon Chinese five spice 1 teaspoon nutmeg 2 tablespoons sriracha (red chili paste) 2 tablespoons Dijon mustard 20 ounces orange juice Salt and pepper to taste
In a 350°F oven, roast the peppers and onions for 12 minutes or until soft. Toast the tortilla strips until crispy at the same temperature; about 6 to 8 minutes. Combine all the ingredients except the tortillas. For the dressing: Roast the pineapple at 350°F for 12 minutes or until caramelized. Combine all the ingredients in a blender and blend until smooth. Add 1/2 cup dressing to the salad. Toss well. Sprinkle with the toasted tortilla strips.
