Tex Mex chicken salad

    Tex Mex chicken salad


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    Pico de gallo (Spanish for "rooster's beak") is a fresh salsa made from chopped tomatoes, onion and chillies.

    Serves: 4 

    • 2 skinless chicken breast fillets (about 400g)
    • 1 tablespoon vegetable oil
    • 3 tablespoons enchilada sauce (from a jar)
    • 4 large tortillas
    • 1 large head cos lettuce
    • 1 tin (400g) red kidney beans, rinsed and drained
    • 1 large avocado, diced
    • 2 tablespoons chopped pickled jalapeños
    • 2 sprigs flat-leaf parsley, for garnish
    • 2 large tomatoes, seeded, chopped
    • 1 small red onion, finely chopped
    • 1 fresh small red chilli, finely chopped
    • 3 tablespoons chopped fresh coriander
    • 3 tablespoons vegetable oil
    • 2 tablespoons lime juice
    • 1 clove garlic, crushed

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat grill or barbecue to medium hot.
    2. Brush chicken with half the oil; cook 5 minutes each side or until cooked through. Leave 5 minutes; slice thinly.
    3. Bring enchilada sauce to a boil in a medium saucepan; add chicken and toss to coat. Remove from heat and cover to keep warm.
    4. Brush tortillas with remaining oil; cook on barbecue plate or under the grill about 2 minutes each side or until browned lightly and crisp. Break into large pieces.
    5. To make pico de gallo: combine tomatoes, onion, chilli and coriander in a small bowl; add combined oil, lime juice and garlic and toss to combine.
    6. Chop or tear lettuce leaves into small pieces. Arrange lettuce on a large serving platter. Top with beans, avocado, pickled jalapeños and pico de gallo. Arrange chicken on top and sprinkle with tortilla pieces. Garnish with parsley.

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