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Ingredients
| 2 tsp tsp | ground cumin ground cumin | ||
| 2 | limes
lime (zest and juice) | ||
| 2 tbsp tbsp | extra virgin olive oil extra virgin olive oil | ||
| 2 | garlic cloves
garlic clove (grated) | ||
| 4 | chicken breast chicken breast | ||
| 100 g g | plain yoghurt
plain yoghurt (natural ) | ||
| 1 bunches bunch | coriander
coriander (roughly chopped) | ||
| 2 | tomatoes
tomato (large, finely chopped) | ||
| 1 pouches pouch | Spicy Mexican style rice Spicy Mexican style rice | ||
| 400 g g | kidney beans
kidney beans (from a tin, drained) | ||
| 4 heads head | baby gem lettuce
baby gem lettuce (leaves separated) | ||
| 1 | avocados
avocado (peeled, de-stoned and sliced) | ||
| 1 handfuls handful | tortilla chips tortilla chip |
Chicken nacho sharing salad
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45 min
(22)
Method
This chicken nacho sharing salad brings together sweet tomatoes and smoky rice, with lots of tasty flavours for a great summertime dinner.
- Begin by marinating the chicken. Mix the cumin, olive oil, garlic and seasoning with the zest and juice of 1 lime, mix with the chicken and leave to marinate for at least 20 minutes.
- Meannwhile, make a zesty yoghurt dressing. Mix the yoghurt with half the coriander, the remaining lime zest and seasoning to taste. In a separate bowl, mix up a speedy salsa with tomato for sweetness, the lime juice and remaining coriander.
- Place a non-stick frying pan over a medium heat and fry the chicken (reserving its marinade) for 18-20 minutes, turning occasionally, until cooked through. Transfer the chicken to a plate, return the pan to the heat and pour in the marinade, cooking for 1 minute.
- With the pan still on the heat, add the Mexican rice for smokiness along with kidney beans for bulk. Stir well, cooking for 2 minutes.
- Slice the chicken breasts and tip any resting juices into the rice. Spread the lettuce leaves across a serving platter and top with the rice and beans, chicken and avocado. Spoon over salsa and yoghurt dressing, garnishing with crumbled tortilla chips for a touch of crunch .
