Spicy chicken chopped salad with tortilla scoops

Step by Step

Step 1

Cook the chicken according to pack instructions, using all but 1 tsp of the hot honey.

Step 2

Cut circles or triangles from 2 tortilla wraps. Mix the reserved hot honey with a splash of oil and brush over the tortillas. Spread on a large tray and bake on a shelf below the chicken for 8-10 minutes until crisp.

Step 3

Chop the avocado and the larger leaves in the edamame salad so everything is a similar size. Toss with the salad and dressing, then divide between bowls. Slice or chop the sticky chicken and serve on top, with the tortillas on the side for scooping.