Mexican chicken tortilla salad

Try this crispy chicken tortilla salad for a simple and speedy weeknight dinner.

The ingredient of Mexican chicken tortilla salad

1. 2 corn cobs, husks removed
2. 1 tablespoon olive oil
3. 600g Coles RSPCA Approved Chicken Schnitzel
4. 2 corn tortillas
5. 1 baby cos lettuce, trimmed, leaves removed, torn
6. 1/2 cup roasted red pepper strips
7. 4 spring onions, thinly sliced
8. 1 avocado, sliced
9. 150g cherry tomatoes, halved
10. 1/3 cup (100g) Nandou2019s Perinaise Peri-Peri Mayonnaise
11. 1 tablespoon lime juice

The instruction how to make Mexican chicken tortilla salad

1. Heat a barbecue or chargrill plate on medium heat. Cook corn, turning frequently, for 10 mins or until charred. Transfer corn to a plate. Set aside for 10 mins to cool. Remove the kernels from the cob.
2. Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the chicken for 3 mins each side or until cooked through. Transfer to a plate. Thickly slice.
3. Sprinkle the tortillas with water and chargrill for 2-3 mins each side or until crispy. Coarsely tear into small pieces.
4. Arrange the lettuce on a large platter. Top with the red pepper strips, spring onion, avocado, tomato, tortilla and chicken. Combine the mayonnaise, lime juice and 1 tablespoon water in a jug. Season with salt and pepper. Drizzle the salad with dressing to serve.
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Nutritions of Mexican chicken tortilla salad

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