Mexican salad with chicken

Preparation – 15 minutes

Remove any excess fat or sinew from the chicken. Marinate the chicken with your own choice of chicken seasoning or make your own Mexican (chicken) spice mix.

Wash the various salad greens, if necessary, and use a salad spinner to dry them.  

Use a colander to drain the kidney beans and corn. Wash the cherry tomatoes and remove their stems. Wash the cucumber, cut it lengthwise – remove the seeds if needed - and cut it into bite-sized pieces.  

Wash the bell peppers, remove the membrane and seeds, and cut them into long strips. Use approximately half a bell pepper per colour (red, yellow, and green). Give the romaine lettuce and iceberg lettuce a smaller chop.

Cut the avocado lengthwise with the chef’s knife. Remove the hard pit by hitting it with the sharp side of the knife and turning it 90 degrees. Remove the peel and dice the avocado.

Juice the lime with a citrus juicer. Mix the crème fraîche/sour cream and the lime juice in a small bowl. You may put it in the fridge until using it.

Finish Mexican salad with chicken – 10 minutes

Cook the marinated chicken in a skillet with a glug of olive or sunflower oil.  

Use a large bowl or a large plate and put the lettuce mix in the middle. Dress up the salad nicely with the chopped tomatoes, bell peppers, avocado, cucumber, corn, red kidney beans and tortilla chips.

Cut the chicken into slim pieces, ready to eat, and place them on top of the salad. Serve with the crème fraîche/sour cream and lime dressing. Enjoy!