Mexican chicken tortilla salad

Recipes / Salads

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

  1. 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.
  2. 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.
  3. Sprinkle the tortillas with water and chargrill for 2-3 mins each side or until crispy. Coarsely tear into small pieces.
  4. 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.