A crowd-pleasing salad recipe.
Start by cutting the tortillas into thin slices and season with smoked paprika, salt and olive oil. Bake in 200°C oven until crispy.
Next, prepare the salsa verde. Mix the ingredients together, be careful to remove all the seeds form the habanero. Grind them into a smooth sauce with a hand mixer.
Brown the chicken breasts on a frying pan until slightly brown. Spread some dressing on the fillets and add a pinch of salt. Bake in 175–180°C oven for about 10 minutes.
Mix the lettuce, corn, avocado, cherry tomatoes, red onion and pineapple. Add some salsa verde into the mix. Cut slices of the cooked chicken and start plating the salad.
Serve the salad from cocktail glasses and top the portion with avocado slices, chicken and crispy taco strips.
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