Recipe by Myra Van Aswegen
Chermoula chicken and nacho salad
Ingredients
- Guacamole
- 2 avocados
- 15ml (1 tbsp) lemon juice
- 30ml (2 tbsp) sweet chilli sauce
- 15ml (1 tbsp) fresh coriander, chopped
- salt and freshly ground black pepper, to taste
- Chicken
- 30ml (2 tbsp) olive oil/avocado oil
- 4 chicken breasts, chopped
- 15ml (1 tbsp) garlic, crushed
- 15ml (1 tbsp) Chermoula spice
- 5ml (1 tsp) paprika
- 15ml (1 tbsp) water
- salt and freshly ground black pepper, to taste
- Salsa
- 250g corn kernels, cooked
- 250g Rosa tomatoes, thinly sliced
- 2 spring onions, finely chopped
- 60ml (¼ cup) orange juice
- zest of 1 lemon
- 15ml (1 tbsp) fresh lemon juice
- 45ml (3 tbsp) fresh coriander,
- finely chopped + extra, to serve
- 60ml (¼ cup) sweet chilli sauce
- 250ml (1 cup) sour cream, to serve
- 160g nacho chips, to serve
Instructions
For the guacamole, use a fork to mash everything together until smooth. Season to taste.
For the chicken, heat the oil in a pan over medium heat, add the chicken and sauté, 2 minutes. Stir in the garlic, Chermoula spice and paprika. Add the water and cook for a further 3 – 4 minutes. If you prefer it spicier, add more Chermoula to taste. Season with salt and pepper.
For the salsa, stir all the ingredients together.
To assemble the salad, place the chicken at the bottom of the jar. Add the salsa, then top with the guacamole and, lastly, a dollop of sour cream. Scatter over some fresh coriander and serve with a side of nachos for dipping and dunking
Notes
Keep the nachos fresh and crunchy by packing each person’s portion of nachos in a resealable bag or plastic container.
