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Mexi Chicken Salad

Thu, 7 June 2018

Mexi Chicken Salad

Ingredients (serves 4)

1 pack Greene Farm Hand Prepared Chicken Breast (300g), sliced (NOT IN PACKAGING)
150g cherry tomatoes, halved
60g red onion, diced
2 small avocados, pitted, and cut into chunks
200g romaine lettuce
32 large corn tortilla chips (unsalted or salted)
For the lime, coriander and jalapeño vinaigrette
4 tbsps freshly squeezed lime juice
2 tbsps fresh coriander, finely chopped
2 jalapeño chillies (seeds removed), finely diced
120ml extra virgin olive oil
½ tsp ground cumin
sea salt and freshly ground black pepper

Method

-Start by making the lime, coriander and jalapeño vinaigrette.

-Place all the ingredients in a bowl and whisk together and set aside.

-In a large bowl, place the sliced chicken, halved tomatoes, diced red onion, avocado, and romaine.

-Then pour over the dressing and toss the salad lightly.

-Divide the dressed salad into 4 bowls and just before serving place the tortilla chips around the edge of each bowl.

 

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