Tex Mex Salad

This chicken dish uses Pico de gallo, a fresh salsa made from chopped tomatoes, onion and chilies. It’s the perfect blend of Mexican and Texan flavours.

Number of servings : 4

Prep time: 20 minutes

Cooking time: 15 minutes

Type of meal : | Salads | Salads

Special diet :


2 skinless chicken breast fillets (about 400 g/14 oz in total)
1 tablespoon vegetable oil
3 tablespoons enchilada sauce from a jar
4 large corn tortillas
1 large head cos (romaine) lettuce
1 can (400 g/14 oz) red kidney beans, rinsed and drained
1 large avocado, diced
2 tablespoons chopped pickled jalapeños (hot chilies)
2 sprigs flat–leaf parsley, for garnish

Pico de Gallo
2 large tomatoes (about 350 g/12 oz), seeded, chopped
1 small red onion, finely chopped
1 fresh small red chili, finely chopped
3 tablespoons chopped fresh coriander (cilantro)
3 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, crushed


  1. Preheat grill (broiler) or barbecue to medium hot.
    Brush chicken with half the oil; cook 5 minutes each side or until cooked through. Leave 5 minutes; slice thinly.
  2. Bring enchilada sauce to a boil in a medium saucepan; add chicken and toss to coat. Remove from heat and cover to keep warm.
    Brush tortillas with remaining oil; cook on barbecue grill plate (rack) about 2 minutes each side or until browned lightly and crisp. Break into large pieces.
    To make pico de gallo, combine tomatoes, onion, chili and coriander in a small bowl; add combined oil, lime juice and garlic and toss to combine.
  3. Chop or tear lettuce leaves into small pieces. Arrange lettuce on a large serving platter. Top with beans, avocado, pickled jalapeños and pico de gallo.
  4. Arrange chicken on topand sprinkle with tortilla pieces. Garnish with parsley.

Cook’s Tip: Replace chicken with homemade chili, using the quantity of red kidney beans used in this recipe. Use tortilla chips instead of fresh corn tortillas. Top with sour cream.

Nutritional information: