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Mexican chicken tortilla salad

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Try this crispy chicken tortilla salad for a simple and speedy weeknight dinner.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, (+ 10 mins resting time)
Mexican chicken tortilla salad

Ingredients

  • 2 corn cobs, husks removed
  • 1 tbs olive oil
  • 600g Coles RSPCA Approved Chicken Schnitzel
  • 2 corn tortillas
  • 1 baby cos lettuce, trimmed, leaves removed, torn
  • ½ cup roasted red pepper strips
  • 4 spring onions, thinly sliced
  • 1 avocado, sliced
  • 150g cherry tomatoes, halved
  • ⅓ cup Nando’s Perinaise Peri-Peri Mayonnaise
  • 1 tbs lime juice

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue or chargrill plate to medium heat. Cook corn, turning frequently, for 10 mins or until charred. Transfer corn to a plate. Set aside for 10 mins to cool. Remove the kernels from the cob.
  2. Step 2

    Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the chicken for 3 mins each side or until cooked through. Transfer to a plate. Thickly slice.
  3. Step 3

    Sprinkle the tortillas with water and chargrill for 2-3 mins each side or until crispy. Coarsely tear into small pieces.
  4. Step 4

    Arrange the lettuce on a large platter. Top with the red pepper strips, spring onion, tomato, tortilla and chicken. Combine the mayonnaise, lime juice and 1 tbs water in a jug. Season with salt and pepper. Drizzle the salad with dressing to serve.

Mexican chicken tortilla salad

Mexican chicken tortilla salad
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, (+ 10 mins resting time)
Ingredients
  • 2 corn cobs, husks removed
  • 1 tbs olive oil
  • 600g Coles RSPCA Approved Chicken Schnitzel
  • 2 corn tortillas
  • 1 baby cos lettuce, trimmed, leaves removed, torn
  • ½ cup roasted red pepper strips
  • 4 spring onions, thinly sliced
  • 1 avocado, sliced
  • 150g cherry tomatoes, halved
  • ⅓ cup Nando’s Perinaise Peri-Peri Mayonnaise
  • 1 tbs lime juice
    Description

    Try this crispy chicken tortilla salad for a simple and speedy weeknight dinner.

    Method
    1. Step 1

      Heat a barbecue or chargrill plate to medium heat. Cook corn, turning frequently, for 10 mins or until charred. Transfer corn to a plate. Set aside for 10 mins to cool. Remove the kernels from the cob.
    2. Step 2

      Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the chicken for 3 mins each side or until cooked through. Transfer to a plate. Thickly slice.
    3. Step 3

      Sprinkle the tortillas with water and chargrill for 2-3 mins each side or until crispy. Coarsely tear into small pieces.
    4. Step 4

      Arrange the lettuce on a large platter. Top with the red pepper strips, spring onion, tomato, tortilla and chicken. Combine the mayonnaise, lime juice and 1 tbs water in a jug. Season with salt and pepper. Drizzle the salad with dressing to serve.