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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
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


This chicken nacho sharing salad brings together sweet tomatoes and smoky rice, with lots of tasty flavours for a great summertime dinner.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 .