It’s the same with Chilli and Lime - they really bring this salad to life and add that bit of pizzazz that would otherwise be missing, given the chicken is plain grilled and not flavoured itself.
For something a little different, why not try this salad in a soft tortilla or wrap?
What Will I Need?
4 cx thin chicken fillets
2 avocados, diced
125g cherry tomatoes, cut in half
1 lebanese cucumber, shaved
2 baby cos lettuce, shredded (if you don't have this, any lettuce will do!)
½ tsp chili, minced
2 tsp lime Juice
¼ cup whole egg mayonnaise
1. Over a high heat, grill the chicken for about 3 minutes each side or until cooked through. Set the aside and allow to cool.
2. In four single serve salad bowls, add a layer of the lettuce leaves, followed by the cucumber, tomato and avocado.
3. Slice the chicken on the diagonal itno 5mm stips, and arrange over the salad.
4. Next, mix together the chilli, lime juice and mayonnaise in a small bowl until well combined and then drizzle over the salads before serving.