If you are lucky enough to have leftovers from your chicken tacos, then they make a great salad.
The griddled Mexican seasoned chicken breast is just as delicious cold, and the salsa and guacamole work really well as a kind of dressing.
I also like to add some red onion slices that I've pickled in white wine vinegar, water, sugar, salt and black peppercorns.
In terms of dressing, I usually drizzle over a little olive oil or vinaigrette before topping with the leftover guacamole and salsa. It's a great combo!
Serves 4
Leftover chicken taco meat
Leftover salsa
Leftover guacamole
Salad leaves
Pickled red onion slices
Seasoning
Extra virgin olive oil or vinaigrette
- Place the salad leaves in a bowl(s).
- Drizzle over a little extra virgin olive oil or vinigarette.
- Add the chicken and pickled red onion (if using).
- Use a teaspoon to add dollops of salsa and guacamole across the salad.
