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
- 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.
- 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.
- 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.
- 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.