• In Caxton

    Mexican chicken and nachos salad with basil and lemon dressing

    Recipe by Christine Capendale Styling and photograph by Hein van Tonder

    Mexican chicken and nachos salad with basil and lemon dressing

    Mexican chicken and nachos salad with basil and lemon dressing is a deliciously easy lunch idea for the whole family

     

    Print Recipe

    Mexican chicken and nachos salad with basil and lemon dressing

    Serves: 4
    Total Time: 30 mins + 15 mins, to marinate

    Ingredients

    • MEXICAN CHICKEN

    • 4 chicken breast fillets
    • 2 tsp olive oil
    • 1 tsp chilli spice
    • salt, to taste

    • BASIL AND LEMON DRESSING

    • ¼ cup basil pesto
    • 2 tbsp lemon juice
    • 2 tbsp olive oil

    • SALAD

    • 200g baby tomatoes, halved
    • 1 small English cucumber, sliced or cubed
    • 2 cooked corn on the cob, kernels sliced off
    • 1 x 400g tin red kidney beans, drained and rinsed
    • salt and freshly ground black pepper, to taste
    • 100g wild rocket
    • 2 avocados, peeled and sliced/cubed
    • 300g corn nachos
    • 1 cup sour cream, to serve
    • chopped fresh green chilli, to serve

    Instructions

    For the Mexican chicken

    1

    Place the chicken fillets between 2 sheets of cling film on a wooden board. With a kitchen mallet, pound the fillets to make them thinner and of even thickness.

    2

    Mix together the 2 tsp olive oil and chilli spice. Rub over the chicken fillets and marinate for about 15 minutes.

    For the basil and lemon dressing

    3

    Combine all the ingredients and mix well. Set aside.

    For the salad

    4

    Combine the baby tomatoes, cucumber, corn kernels and kidney beans. Toss with ⅔ of the dressing. Season to taste.

    5

    Heat a griddle pan over medium heat until hot. Grill the chicken fillets until slightly charred and cooked through, about 4 minutes on each side. Season with salt to taste.

    6

    Divide the rocket among 4 plates. Spoon the salad mixture on top. Add the avocado and corn nachos. Slice the chicken fillets and place on top of the salad.

    7

    Drizzle with the remaining dressing. Serve immediately with sour cream and chopped fresh green chilli.

    Enjoyed this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

    ALSO SEE: Mexican braised pork shoulder with oranges and chilli

    Mexican braised pork shoulder with oranges and chilli

    Recipe by Christine Capendale
    Styling and photograph by Hein van Tonder

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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