Mexican Salad

Salads | Mexican cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Mexican Salad

Ingredients

Avocado - 1 piece
Skin-On Chicken Breasts - 14.1 oz
Marinated cherries - 3.5 oz
Orange Bell Peppers - 2 pieces
Sweet Corn Sticks - 3.5 oz
Shallot - 3 pieces
Green Butter - 1 head
Mild Chili Spice - 1 piece
Corn Nacho Chips - 5.3 oz
Dijon Mustard - 1 teaspoon
Honey - 2 teaspoons
Lime Juice - 3 tablespoons
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Season the chicken breast with salt and generously sprinkle with black pepper and paprika.

Step 2

Sear the breast in vegetable oil: on high heat for 2 minutes on each side, then on medium heat for 5 minutes on each side. Let cool and slice.

Step 3

Boil the corn in a small amount of salted water for 2-3 minutes, cool, and cut into thick rounds. Halve the cherry tomatoes. Slice the shallots into thin rounds, and cut the bell pepper into shapes (for example, you can use an apple corer to cut into rounds). Mix all the chopped vegetables.

Step 4

Cut the avocado in half and remove the pit. Then peel the avocado, dice the flesh, and combine it with the chopped vegetables.

Step 5

To make the dressing, mix the mustard, honey, lime juice, and olive oil, add the sliced chili pepper, and season with salt to taste.

Step 6

Drizzle the prepared dressing over the vegetables, mix, and then combine with the sliced chicken breast. On a plate, arrange the lettuce leaves, place a portion of the salad with chicken on top, and garnish with corn chips.