Chermoula chicken and nacho salad

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Myra Van Aswegen

Print Recipe

Chermoula chicken and nacho salad

Serves: 4
Cooking Time: 40 mins

Ingredients

  • Guacamole
  • 2 avocados
  • 15ml (1 tbsp) lemon juice
  • 30ml (2 tbsp) sweet chilli sauce
  • 15ml (1 tbsp) fresh coriander, chopped
  • salt and freshly ground black pepper, to taste
  • Chicken
  • 30ml (2 tbsp) olive oil/avocado oil
  • 4 chicken breasts, chopped
  • 15ml (1 tbsp) garlic, crushed
  • 15ml (1 tbsp) Chermoula spice
  • 5ml (1 tsp) paprika
  • 15ml (1 tbsp) water
  • salt and freshly ground black pepper, to taste
  • Salsa
  • 250g corn kernels, cooked
  • 250g Rosa tomatoes, thinly sliced
  • 2 spring onions, finely chopped
  • 60ml (¼ cup) orange juice
  • zest of 1 lemon
  • 15ml (1 tbsp) fresh lemon juice
  • 45ml (3 tbsp) fresh coriander,
  • finely chopped + extra, to serve
  • 60ml (¼ cup) sweet chilli sauce
  • 250ml (1 cup) sour cream, to serve
  • 160g nacho chips, to serve

Instructions

1

For the guacamole, use a fork to mash everything together until smooth. Season to taste.

2

For the chicken, heat the oil in a pan over medium heat, add the chicken and sauté, 2 minutes. Stir in the garlic, Chermoula spice and paprika. Add the water and cook for a further 3 – 4 minutes. If you prefer it spicier, add more Chermoula to taste. Season with salt and pepper.

3

For the salsa, stir all the ingredients together.

4

To assemble the salad, place the chicken at the bottom of the jar. Add the salsa, then top with the guacamole and, lastly, a dollop of sour cream. Scatter over some fresh coriander and serve with a side of nachos for dipping and dunking

Notes

Keep the nachos fresh and crunchy by packing each person’s portion of nachos in a resealable bag or plastic container.

 

 

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November 10, 2013 (Last Updated: January 11, 2019) By
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