Dan Churchill

6-ingredient Crispy Chicken Taco Salad

Dan Churchill
PREP 10 MIN
COOK  5 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

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 olive oil spray

1 head of baby cos lettuce shredded

12 avocado (medium) sliced

12 cherry tomatoes halved

salt & pepper, to taste

Methodbased on 1 serving
1

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.

2

Place chicken in a bowl and toss with spice to coat.

3

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.

4

In a serving bowl, arrange lettuce, avocado slices, tomatoes and chicken. 

5

Season to taste and top with crispy tortilla strips to serve.

Nutritional Informationper serving

Energy (kJ)

1353 kJ / 323 cals

Protein

27.7 g

Fat

13.9 g

Sat. Fat

3 g

Carbs

19.1 g

Sugar

4.4 g

Fiber

5.1 g

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