Nachos Style Chicken Salad
with corn, bell pepper, tortilla croutons and a creamy cilantro dressing
Informations supplémentaires
30 min.
|
394 kcal
|
easy
|
|
Printable version
1. Setup
Cut the pepper into thin strips. Cut the tomato into quarters. Thinly slice the shallot. Drain and rinse the corn. Tear the lettuce into pieces. Cut the tortillas into triangles.
2. Make the tortilla croutons
Heat a drizzle of oil in a skillet over medium high heat. When the oil is hot, add the tortilla pieces and cook 1-2 minutes on each side until crispy. Place on a paper towel and season with salt.
3. Cook the chicken
Pat the chicken dry. Add 3/4 of the spices, salt and pepper to the chicken. Add the chicken to the pan and cook 4-5 minutes on one side. Flip, cover and cook 6-8 minutes over low heat until the center of the chicken is cooked through. Let rest on a cutting board 3-4 minutes before slicing thinly.
4. Pickle the shallot
Put the shallot in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 2 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate.
5. Make the sauce
Add the yogurt, cilantro, remaining spices to taste, juice of half a lime and 2-3 tbsp. of water in a small food processor. Pulse until it becomes a sauce. Add a pinch of salt to taste.
6. Plate your dish
Toss the lettuce with the bell pepper, tomato, corn, sliced chicken and tortilla croutons. Serve and garnish with the sauce and marinated shallot. Adjust the seasoning to taste add more lime juice if desired. Bon appétit!
360gChicken Thighs
2unitCorn Tortilla(s)
1unitGreek Yogourt 2%
0.5unitLime
1unitCilantro
200mlCorn Kernels
1unitGrean Leaf Lettuce
1unitShallot
1unitTomato(es)
8gSpice Mix (ground chipotle,onion powder)
1unitPepper(s)
What you need
pan, tongs, bowls, food processor, saucepan
394 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
10g
15%
cholesterol
171mg
57%
fiber
6g
24%
protein
44g
saturated
3g
15%
sodium
377mg
16%
sugar
6g
trans
0g