Mexican Chicken Salad is a family favourite in our nest and guaranteed to impress when this cornucopia of colour is placed in the centre of the table.
Now spring is here we enjoy eating a lot more salads and it doesn’t get much easier than this one. I’ve made it now, covered and in the fridge ready for dinner.
On a large platter start with a bed of sliced iceberg lettuce.
Pile high in layers –
1 diced Lebanese cucumber
1/2 a punnet of halved grape tomatoes
1/2 a green, red & yellow capsicum sliced
1 can of corn kernels and 1 of kidney beans (rinsed)
Sliced black olives, Spanish onion, diced avocado and drizzle in Nando’s Mild Perinaise lemon & herb mayonnaise (available at Woolworths).
Coat one large chicken breast in a little olive oil and sprinkle with taco seasoning, pan fry, slice, cool slightly and place on top.
Drizzle with more dressing and top with sliced spring onions.
You can add grated cheese when serving and even a big dollop of sour cream. We generally eat the salad as is but you can serve with tortillas to make wraps or pan fry one and cut in strips and serve on top for that crunchy element.
So so good, I promise.