Mexican Chicken Salad with Corn Chips & Sour Cream
Servings 4
Total Time 30 minutesmins
Ingredients
Chicken
600gfree range chicken breastscut into steaks
2tspMexican spicessee recipe below
1drizzleoil
1cankidney beansdrained & rinsed
1drizzleoil
Salad
1tspMexican spicessee recipe below
1Tbsp vinegar
1drizzleolive oil
½cos lettuceleaves separated
1capsicumsliced
½telegraph cucumberdiced
1avocadosliced
To Serve
4Tbspsour cream
2Tbspchipotle sauce OR chilli sauce
300gsalted corn chips
Instructions
Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Toss with first measure of Mexican spices and oil. Season with salt and pepper. Prep beans.
Whisk remaining Mexican spices, vinegar and olive oil in a large bowl. Prep lettuce, capsicum, cucumber and avocado and set aside.
Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Add beans and cook for about 1 minutes, until heated through. Set aside, covered, to rest.
To finish, toss lettuce in bowl with dressing and season with salt and pepper. Thinly slice chicken and toss in any resting juices.
Serve lettuce topped with chicken, salad, sour cream and chipotle sauce. Serve corn chips on the side.½