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Monday, December 12, 2011

Chicken & Tomato Salsa Salad


I am always on the lookout for interesting salads and had bookmarked in Nigella Lawson’s Express book a “Tomato & Black Bean Salsa” that went along with a “Mexican Chicken Salad”. Unfortunately, black beans are very hard to buy here in Australia unless you head to specialty stores and given my hectic work schedule, that’s not a viable option.

Another inspiration was a salad I had many many years ago where layers of chicken, salad, beans, salsa, avocado and sour cream were piled up on top of a crispy tortilla, which itself was on a bed of rice. This however, hopefully, is a bit lighter and healthier than that feast!

So, inspired from many sources this salad was absolutely delicious (no beans necessary!) and hubby even made his into a wrap using a warm, soft tortilla!

http://www.bryjaimearecipes.com/2011/12/chicken-tomato-salsa-salad.html

What Will I Need?

Chicken
500g Chicken, sliced
2 tsp Ground Coriander
2 tbs Lime Juice
2 tbs Olive Oil

Dressing
1 Avocado
½ cup Sour Cream
1 tbs Lime Juice
1 tbs Lemon Juice
1 tsp Cumin
1 tbs Olive Oil
Salt

Tomato Salsa
2 Tomatoes, diced
5 Spring Onions, diced
½ cup Fresh Corainder, diced
1 tbs Lemon Juice

Salad
1 Iceberg Lettuce, Shredded
2 Carrots, grated
1 1/2 cups Tasty Cheese, grated

What Now?

1.         In a marinading bag combine chicken, coriander, lime juice and olive oil, and then set aside to marinate for at least 30 minutes.

2.         Now, into a blender pop the avocado, sour cream, lime and lemon juice, cumin and olive oil and blitz for 30 seconds or until smooth and creamy. Season with salt to your tastes.

3.         Next, a bowl, combine the diced tomatoes, the spring onions, fresh coriander and the lemon juice and stir everything together gently so that all the flavour mix together.

4.         Back to the chicken! Bring your grill to a high heat and then cook the chicken for about 4 minutes or until cooked through; set this aside and allow to cool slightly.

5.         Onto building your salad! In four nice and shallow salad bowls, divide the lettuce evenly. Top the lettuce with the salsa followed by some grated carrots.

6.         On top of this goes the chicken which is then topped with cheese and a generous helping of the avocado dressing.

7.         Enjoy on a nice summer evening, or perhaps even wrap it up in a nice soft tortilla!