Sunday, 2 August 2015

Mexican Chicken Salad

I made this into a warm salad but there is no reason why you can't pack it into a lunchbox, just pack the tortilla chips separately and sprinkle over at lunchtime. I loved the combination of flavours and textures in this dish.

Mexican Chicken Salad (adapted from Good Housekeeping Salad Days)
(Serves 4)

2 chicken breasts, chopped into chunks
1 tsp fajita seasoning
225g sweetcorn
125g cheddar, grated
25g jalepeno peppers, chopped
400g can kidney beans, drained and rinsed
4 spring onions, sliced
4 tbsp olive oil
juice 1 lime
50g tortilla chips, crushed
salt and pepper

Heat a frying pan with come oil over a high heat. Sprinkle the fajita seasoning over the chicken and then add the chicken to the pan, cook for 5-6 mins until golden and cooked all the way through.

Divide the salad leaves between 4 bowls and top with the sweetcorn, jalepeno, beans and spring onions. Sprinkle over the tortilla chips and then top with the chicken followed by the grated cheese. serve.

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