A crowd-pleasing salad recipe.


  • 1 pack chicken breasts  

  • ½ pineapple, cut to bite-size pieces

  • 2-3 tbs red onion, chopped

  • 1 pint cherry tomatoes

  • 1-2 avocados, cut to pieces

  • 100ml canned corn, rinsed

  • 2 bunches Romaine lettuce

  • Tortilla chips:

  • 1 pack tortillas

  • oil

  • salt

  • smoked paprika seasoning

  • Salsa verde:

  • 2 bunches of coriander

  • ½ bunch dill

  • lime juice

  • 1 clove of garlic

  • 1 green habanero, seeds removed

  • 75ml olive oil

  • salt

  • sugar


  • 1.

    Start by cutting the tortillas into thin slices and season with smoked paprika, salt and olive oil. Bake in 200°C oven until crispy.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Serve the salad from cocktail glasses and top the portion with avocado slices, chicken and crispy taco strips.

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