Mexican Salad
Salads • Mexican
Description
Mexican Salad
Ingredients
- Avocado 1 piece
- Skin-On Chicken Breasts 15 oz
- Marinated cherries 5 oz
- Orange Bell Peppers 2 pieces
- Sweet Corn Sticks 5 oz
- Shallot 3 pieces
- Green Butter 1 head
- Mild Chili Spice 1 piece
- Corn Nacho Chips 5 oz
- Dijon Mustard 1 teaspoon
- Honey 2 teaspoons
- Lime Juice 3 tablespoons
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Season the chicken breast with salt and generously sprinkle with black pepper and paprika.
Step 2
Sear the breast in vegetable oil: on high heat for 2 minutes on each side, then on medium heat for 5 minutes on each side. Let cool and slice.
Step 3
Boil the corn in a small amount of salted water for 2-3 minutes, cool, and cut into thick rounds. Halve the cherry tomatoes. Slice the shallots into thin rounds, and cut the bell pepper into shapes (for example, you can use an apple corer to cut into rounds). Mix all the chopped vegetables.
Step 4
Cut the avocado in half and remove the pit. Then peel the avocado, dice the flesh, and combine it with the chopped vegetables.
Step 5
To make the dressing, mix the mustard, honey, lime juice, and olive oil, add the sliced chili pepper, and season with salt to taste.
Step 6
Drizzle the prepared dressing over the vegetables, mix, and then combine with the sliced chicken breast. On a plate, arrange the lettuce leaves, place a portion of the salad with chicken on top, and garnish with corn chips.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!