Warm Mexican Chicken Salad

Cut the chicken onto strips and toss in a bowl with chilli powder, paprika, onion powder and seasoning.

Heat the oil in a large frying pan or wok and stir fry the chicken for 7 – 8 minutes until it is golden. Drain well and keep warm.

In another bowl, mix the onion, sweetcorn and coriander and add the salad leaves. Toss the avocados and warm chicken into the salad, along with the tortilla chips.

Serve immediately with soured cream.

 

Total Recipe Time: 11-20 minutes

Prep Time: 10 mins
Cook Time: 10 mins
Serves 4

Ingredients:

  • 500g Manor Farm chicken breast fillet, skinless
  • ½ tsp hot chilli powder
  • 1 tbsp paprika
  • 1 tsp dried onion powder
  • Salt and black pepper
  • 2 tbsp vegetable oil
  • 1 red onion, peeled and finely chopped
  • 1 small can sweetcorn, drained
  • Fresh coriander, chopped
  • 125g assorted salad leaves
  • 2 avocados
  • stoned, peeled & chopped in the juice of 1 lime
  • 125g tortilla chips
  • 150ml soured cream

Preparation / Cooking Steps:

Cut the chicken onto strips and toss in a bowl with chilli powder, paprika, onion powder and seasoning.

Heat the oil in a large frying pan or wok and stir fry the chicken for 7 – 8 minutes until it is golden. Drain well and keep warm.

In another bowl, mix the onion, sweetcorn and coriander and add the salad leaves. Toss the avocados and warm chicken into the salad, along with the tortilla chips.

Serve immediately with soured cream.

 

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