Total time: 2 hr • Prep: 2 hr • Cook: 0 min • Serves: 4 • Difficulty: Easy

When you’ve got a craving for Mexican, this zesty chicken salad with a simple homemade dressing is an ideal option for lunch or dinner. Toasted tortilla strips are a tasty garnish. To make them, spray both sides of a 10-inch flour tortilla with nonstick cooking spray; cut the tortilla into small, thin strips; and spread them in a single layer on a baking sheet. Bake in a 400°F oven until golden, 6 to 7 minutes. Sprinkle the cooled strips over the salads. To poach the chicken, bring 1 cup chicken broth to a simmer in a medium saucepan over medium heat. Add the chicken breasts, cover, and simmer until cooked through, about 5 minutes per side. Or, use chopped rotisserie chicken to speed prep.