Chicken taco salad
INGREDIENTS
2 tablespoons oil
1 large onion, sliced
1 garlic clove, finely chopped
3 large chicken breasts, sliced
3 teaspoons ground cumin
2 teaspoons ground paprika
2 teaspoon ground coriander
2 tablespoon jalapeno peppers, chopped (optional)
¼ cup water
8 flour tortillas
Salsa
400g can red kidney beans, rinsed and drained
1 small red onion, chopped
2 tablespoons chopped coriander
juice of 1 lime
1 tablespoon vegetable oil
To serve; ½ shredded iceberg lettuce, guacamole, grated cheese and sour cream
METHOD
Preheat oven 180°C and line 2 baking trays with baking paper.
Heat oil in a large frying pan over medium high heat, add onion and garlic and cook until softened.
Add chicken in batches and cook until browned. Stir in spices and chilli and cook a further 2 minutes. Stir in water and season with salt; cook 5 minutes or until chicken has cooked through.
Place tortillas onto oven trays and bake 5 minutes. Remove and push into a bowl. Cool and remove.
In the meantime, combine kidney beans with remaining ingredients and mix well; Season with salt and pepper.
To serve, place tortillas onto a serving plate, fill with shredded lettuce and top with cooked chicken. Spoon bean salsa onto chicken and serve with above condiments.
Also in this section
Home