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Chicken taco salad
Chicken taco salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Turn your beloved taco fixings into a delicious salad!
Ingredients:
  • 4 corn tortillas
  • 2 tsp cumin seeds, lightly crushed
  • 4 small (about 150g) chicken breast fillets
  • 10.00 gm taco seasoning
  • 1 large cos lettuce, coarsely torn
  • 1 ripe avocado, halved, stoned, peeled, thinly sliced
  • 400g mixed medley tomatoes, sliced
  • 250.00 ml coriander leaves
  • 125ml dressing
Instructions:
  • Preheat the oven to 180C. Line a baking tray with non-stick baking paper. Arrange tortillas on the tray, drizzle with half the oil, and sprinkle with cumin seeds. Bake for 5-10 minutes, turning occasionally, until crisp. Remove from the oven, cool slightly, then break into pieces.
  • In a large bowl, mix the chicken with taco seasoning and the remaining oil. Heat a large frying pan over medium-high heat. Cook the chicken for 3-4 minutes on each side until fully cooked. Then transfer to a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • In a large bowl, mix together the lettuce, avocado, tomatoes, and coriander. Drizzle with ranch dressing and toss well. Portion onto serving plates and add chicken and tortillas on top. Serve promptly.

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