Tex Mex chicken salad

Tex Mex chicken salad


Be the first to make this!

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

Lynn Lewis

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate