6-ingredient Crispy Chicken Taco Salad
PREP 10 MIN•COOK 5 MIN
DF
EF
GF
NS
NF
Number of servings
2
2 corn tortillas, small (25g ea) (or wheat) or store-bought tortilla strips
160g pre-cooked chicken breast shredded
2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)
2 spray olive oil
1 head of baby cos lettuce shredded
1⁄2 avocado (medium, 240g) sliced
12 cherry tomatoes halved
salt & pepper, to taste
Heat a non-stick frypan over medium heat. Add tortilla and cook for a few minutes each side. Remove from the pan and whilst still warm and soft cut into strips (clean scissors make this easy) and set aside to cool and crisp.
Place chicken in a bowl and toss with spice to coat.
Heat frypan over medium heat. Spray pan with oil and add chicken. Cook for a few minutes, tossing, until heated through and spices become fragrant. Remove and set aside.
In a serving bowl, arrange lettuce, avocado slices, tomatoes and chicken.
Season to taste and top with crispy tortilla strips to serve.
Energy (kJ)
1236 kJ / 295 cals
Protein
27.6 g
Fat
10.5 g
Sat. Fat
1.9 g
Carbs
19 g
Sugar
4.3 g
Fiber
6.8 g
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