| 1 | To make dressing, combine chicken broth, rice wine vinegar, olive oil, sugar, dry mustard and garlic in a small saucepan and bring to a boil. Remove from heat and keep warm. |
| 2 | To make tortilla bowl, place each tortilla into a 7" melt or glass oven proof bowl; set each bowl onto a large baking sheet. Bake at 400 degrees F. for 10 minutes or until crisp. Set aside. |
| 3 | Heat vegetable oil in heavy large skillet over medium heat. Add steak, salt and pepper to taste, and cook until no longer pink, about 2 minutes. |
| 4 | To assemble, combine steak, bell peppers and half of the greens in a large bowl. Pour warm dressing over salad and toss. Place 1 cup salad mixture into tortilla bowls and sprinkle with chives. Place remaining greens on serving plate. |