This should really be called, Mexican leftover salad, as I often make it the day after we've had tacos or fajitas.
The salad works best with a crisp lettuce, so iceberg or Romaine or Dolce verde lettuce hearts, work really well.
It's a lovely fresh and zingy salad, which is a nice alternative to the heavier Mexican dishes (although there's nothing wrong with a good plate of nachos!)
Serves 4
Mexican roasted peppers and onions
Iceberg lettuce
1-2 ripe avocados
Juice of 1 lime (optional)
½ chicken breast per person
Crisp lettuce
Seasoning
- Make the Mexican roasted peppers and onions.
- Make the Tomato salsa.
- Slice the lettuce and place in a salad bowl(s).
- Throw over some of the peppers and onions.
- Peel, stone and slice the avocado
- If you want to stop the avocado discolouring then brush or squeeze over some lime juice.
- Slice the chicken breast and fry in olive oil, over a medium heat until golden brown and cooked through (about 5 minutes depending on the size of your chicken pieces).
- Add the avocado and chicken to the salad and spoon over the salsa.
