Try this crispy chicken tortilla salad for a simple and speedy weeknight dinner.
- Heat a barbecue or chargrill plate on medium heat. Cook corn, turning frequently, for 10 mins or until charred. Transfer corn to a plate. Set aside for 10 mins to cool. Remove the kernels from the cob.
- Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the chicken for 3 mins each side or until cooked through. Transfer to a plate. Thickly slice.
- Sprinkle the tortillas with water and chargrill for 2-3 mins each side or until crispy. Coarsely tear into small pieces.
- Arrange the lettuce on a large platter. Top with the red pepper strips, spring onion, avocado, tomato, tortilla and chicken. Combine the mayonnaise, lime juice and 1 tablespoon water in a jug. Season with salt and pepper. Drizzle the salad with dressing to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set