Preheat oven to 350° F then add tortilla strips to a bowl. Mist or drizzle with extra virgin olive oil or nonstick spray. Drizzle with lime juice, and season generously with chili powder and salt. Toss to coat then spread out on a baking sheet and bake until crunchy, about 7-8 minutes. Set aside to cool.
For the Chili-Lime Vinaigrette, combine ingredients in a jar with a tight-fitting lid or in a bowl, then shake or whisk to combine.
Combine the rest of the ingredients with the vinaigrette then toss to coat. Add baked tortilla strips, then toss again and serve.
Total Fat 72g
Saturated Fat 11g
Total Carbohydrate 59g
Dietary Fiber 13g