Mexican chicken and nachos salad with basil and lemon dressing

Mexican chicken and nachos salad with basil and lemon dressing

Mexican chicken and nachos salad with basil and lemon dressing is a deliciously easy lunch idea for the whole family.

TOTAL TIME: 30 mins + 15 mins, to marinate | SERVES 4

INGREDIENTS

MEXICAN CHICKEN

• 4 chicken breast fillets
• 2 tsp olive oil
• 1 tsp chilli spice
• salt, to taste

BASIL AND LEMON DRESSING

• ¼ cup basil pesto
• 2 tbsp lemon juice
• 2 tbsp olive oil

SALAD

• 200 g baby tomatoes, halved
• 1 small English cucumber, sliced or cubed
• 2 cooked corn on the cob, kernels sliced off
• 1 x 400 g tin red kidney beans, drained and rinsed
• salt and freshly ground black pepper, to taste
• 100 g wild rocket
• 2 avocados, peeled and sliced/cubed
• 300 g corn nachos
• 1 cup sour cream, to serve
• Chopped fresh green chilli, to serve

METHOD

MEXICAN CHICKEN

PLACE the chicken fillets between 2 sheets of cling film on a wooden board. With a kitchen mallet, pound the fillets to make them thinner and of even thickness.

MIX together the 2 tsp olive oil and chilli spice. Rub over the chicken fillets and marinate for about 15 minutes.

BASIL AND LEMON DRESSING

COMBINE all the ingredients and mix well. Set aside.

SALAD

COMBINE the baby tomatoes, cucumber, corn kernels and kidney beans. Toss with ⅔ of the dressing. Season to taste.

HEAT a griddle pan over medium heat until hot. Grill the chicken fillets until slightly charred and cooked through, about 4 minutes on each side. Season with salt to taste.

DIVIDE the rocket among 4 plates. Spoon the salad mixture on top. Add the avocado and corn nachos. Slice the chicken fillets and place on top of the salad.

DRIZZLE with the remaining dressing. Serve immediately with sour cream and chopped fresh green chilli.

Print Recipe

Mexican chicken and nachos salad with basil and lemon dressing

Serves: 4

Total Time: 30 mins + 15 mins, to marinate

Ingredients

• MEXICAN CHICKEN

• 4 chicken breast fillets
• 2 tsp olive oil
• 1 tsp chilli spice
• salt, to taste

• BASIL AND LEMON DRESSING

• ¼ cup basil pesto
• 2 tbsp lemon juice
• 2 tbsp olive oil

• SALAD

• 200g baby tomatoes, halved
• 1 small English cucumber, sliced or cubed
• 2 cooked corn on the cob, kernels sliced off
• 1 x 400g tin red kidney beans, drained and rinsed
• salt and freshly ground black pepper, to taste
• 100g wild rocket
• 2 avocados, peeled and sliced/cubed
• 300g corn nachos
• 1 cup sour cream, to serve
• chopped fresh green chilli, to serve

Instructions

For the Mexican chicken

1

Place the chicken fillets between 2 sheets of cling film on a wooden board. With a kitchen mallet, pound the fillets to make them thinner and of even thickness.

2

Mix together the 2 tsp olive oil and chilli spice. Rub over the chicken fillets and marinate for about 15 minutes.

For the basil and lemon dressing

3

Combine all the ingredients and mix well. Set aside.

For the salad

4

Combine the baby tomatoes, cucumber, corn kernels and kidney beans. Toss with ⅔ of the dressing. Season to taste.

5

Heat a griddle pan over medium heat until hot. Grill the chicken fillets until slightly charred and cooked through, about 4 minutes on each side. Season with salt to taste.

6

Divide the rocket among 4 plates. Spoon the salad mixture on top. Add the avocado and corn nachos. Slice the chicken fillets and place on top of the salad.

7

Drizzle with the remaining dressing. Serve immediately with sour cream and chopped fresh green chilli.

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ALSO SEE: Mexican braised pork shoulder with oranges and chilli

Mexican braised pork shoulder with oranges and chilli

Recipe by Christine Capendale

Styling and photograph by Hein van Tonder

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com