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Chicken nachos salad with avocado dressing
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Light and flavorful chicken nachos salad with avocado dressing for a fresh take on Mexican cuisine.
Ingredients:
  • 2 tsp Mexican chilli powder
  • 1 tsp finely grated lime rind
  • 56.88 gm extra virgin olive oil
  • 2 x 300g packets small sweet potato, cut into wedges
  • 40.00 ml grated pizza cheese
  • 21.00 gm lime juice
  • 40.00 ml finely chopped fresh coriander leaves
  • 500g Free Range Chicken Breast
  • 200g tomato medley mix, halved
  • 1/2 small red onion, finely chopped
  • 125g can corn kernels, drained
  • 60g mixed salad leaves
  • 1 Australian avocado, roughly chopped
  • 1 long green chilli, thinly sliced
  • 1/2 Australian avocado, roughly chopped
  • 42.00 gm lime juice
  • 20.00 ml fresh coriander leaves
  • 20.00 ml fresh mint leaves
  • 36.40 gm extra virgin olive oil
  • 65.00 gm buttermilk
Instructions:
  • - Preheat the oven to 200C/180C fan-forced and line a large baking tray with baking paper. - In a large bowl, mix together chilli powder, lime rind, and 2 tablespoons of oil. Season with salt and pepper. - Add the sweet potato to the bowl and toss until coated. - Spread the sweet potato on the prepared tray and bake for 30 minutes until golden and tender. - Sprinkle with cheese and bake for another 3 minutes until the cheese has just melted.
  • In a bowl, mix lime juice, coriander, and the remaining oil. Add chicken and toss to coat. Sear chicken in a hot frying pan for 4 minutes on each side until browned and fully cooked. Rest the chicken on a plate covered with foil for 5 minutes, then slice and serve.
  • Prepare the Avocado Dressing by blending avocado, lime juice, coriander, mint, and oil in a food processor until smooth. Then, incorporate the buttermilk until just combined.
  • In a bowl, mix together tomato, onion, and corn. Season with salt and pepper. Arrange wedges, salad leaves, chicken, avocado, and tomato mixture on a large serving platter. Drizzle with dressing and sprinkle with chili. Serve and enjoy!

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