Made this on New Year's Eve and it was a hit. It's everything I love about Mexican food in a salad - it's a bit of a mish mash and it's literally a deconstructed taco. I wanted to sit there and just eat the whole bowl, but reluctantly had to share it with everyone. You can really add whatever you like to this, but this is my version
Marinate the chopped chicken in the oil, soy sauce, cumin, juice of 2 limes and Tabasco to taste - set aside for an hour.
Pan fry the onion and capsicum over high heat til browned - remove and set aside.
Pan fry the pineapple over high heat til it is a bit browned - remove and set aside.
Pan fry the chicken til browned - remove and set aside.
Mash avocados with a fork, add juice of 1 or 2 limes to taste and 2 Tbsp finely chopped Coriander and season to taste with salt and pepper.
Constructing the salad:
Shredded lettuce into a large bowl with the shredded cabbage, remainder of the coriander - chopped and carrot - mix well.
Put a little of the creamy dressing and the Hot sauce over the salad and mix a bit.
Put all the other ingredients on top except the guacamole and mix a bit so the corn chips mix well.
Drizzle the remaining dressing and hot sauce over, then spoon the guacamole on top.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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