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15 minutes
10 minutes
25 minutes
- 8 RSPCA Approved Chicken Thigh Fillets
- 40g pkt Mexican seasoning
- 425g can black beans, rinsed, drained
- 2 avocados, stoned, peeled, finely chopped
- 2 tomatoes, finely chopped
- 200g corn chips
- Combine the chicken and Mexican seasoning in a large bowl, tossing well to mix.
- Preheat a greased barbecue grill or chargrill on high heat. Grill chicken for 5 minutes on each side or until golden brown and fully cooked. Place chicken on a plate, cover with foil, and let it rest for 5 minutes before serving.
- In a medium bowl, toss together the beans, avocado, and tomato. Don't forget to season to taste.
- Place a layer of crunchy corn chips on a stylish serving platter. Layer with the flavorful bean mixture and succulent chicken. Serve promptly for maximum enjoyment.
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