Mexican chicken tortilla salad
- 09.03.2017
- 475
Try this crispy chicken tortilla salad for a simple and speedy weeknight dinner.
Recipe «Mexican chicken tortilla salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 corn cobs, husks removed, 1 tbsp olive oil, 600g Coles RSPCA Approved Chicken Schnitzel, 2 corn tortillas, 1 baby cos lettuce, trimmed, leaves removed, torn , 1/2 cup roasted red pepper strips, 4 spring onions, thinly sliced, 1 avocado, sliced , 150g cherry tomatoes, halved, 1/3 cup Nando’s Perinaise Peri-Peri Mayonnaise, 1 tbsp lime juice.
Ingredients:
- 2 corn cobs, husks removed
- 1 tbsp olive oil
- 600g Coles RSPCA Approved Chicken Schnitzel
- 2 corn tortillas
- 1 baby cos lettuce, trimmed, leaves removed, torn
- 1/2 cup roasted red pepper strips
- 4 spring onions, thinly sliced
- 1 avocado, sliced
- 150g cherry tomatoes, halved
- 1/3 cup Nando’s Perinaise Peri-Peri Mayonnaise
- 1 tbsp lime juice
Instructions
- 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.