Tequila Lime Grilled Chicken Salad with Baked Tortilla Chips
This healthy Mexican dinner is filled with colours and flavours. Serve in separate piles on a large salad platter so everyone can choose what they like
Kcalories per serve 456 / ProtEin 32.9g
Serves: 4 | Cook time: 30 Mins
Ingredients
For the Spice Mix:
1 Tbsp each Ground Cumin, Coriander and Paprika
1 tsp Salt and 1 tsp Pepper
3 Free Range, Organic Chicken Breasts
2 Tbsp Tequila or Rum (optional)
2 Tbsp Olive Oil
2 Cloves Garlic
1 Lebanese Wholemeal Flatbread, or Tortilla Wrap
Juice of 2 Limes
1 tsp Honey
1 Scallion
1 Avocado
2 Ears of Corn
Mixed Salad Leaves
½ Can Black Beans
To Serve:
1 Tbsp Crumbled Feta
½ bunch Coriander, leaves picked
Instructions
Mix together the spices and set aside.
2. Slice each chicken breasts into 3 long pieces. Place into a bowl with 1.5 Tbsp spice mix, 1 clove crushed garlic, 2 Tbsp tequila, juice of 1 lime and 1 Tbsp Olive Oil. Season well with salt and pepper. Leave to marinate for 30 minutes.
3. Heat oven to 180C. Cut the flatbread or tortilla wrap into wedges and place on a baking sheet. Brush very lightly with 1 tsp of olive oil. Sprinkle over 1 tsp of the spice mix you made for the chicken. Bake for 10 minutes and then let cool on the tray.
4. To make guacamole, mash the avocado with a fork, and add 1 clove garlic, 1 chopped scallion, juice of 1/2 lime and 1 tsp of the spice mix. Season with salt and pepper.
5. Grill the corn and the chicken on a hot BBQ for around 5 minutes per side.
6. Let the chicken rest while you cut the corn off the cob.
7. Mix together ½ juice lime with 1 tsp honey.
8. Arrange everything together in piles on a large platter. Drizzle the dressing over the salad leaves. Top with feta and coriander.
