Mexican chicken & mesclun salad

Mexican chicken & mesclun salad


Gone are the days when iceburg lettuce ruled the salad bowl. Add some mesclun for a fancy twist.

The ingredient of Mexican chicken & mesclun salad

  1. 4 flour tortillas
  2. Olive oil spray
  3. 2 chicken breast fillets
  4. 1 1/2 tablespoons fresh lime juice
  5. 1 1/2 tablespoons extra virgin olive oil
  6. 120g baby mesclun
  7. 2 tomatoes, coarsely chopped
  8. 1/4 red onion, thinly sliced
  9. 1 avocado, coarsely chopped
  10. 150g feta, crumbled

The instruction how to make Mexican chicken & mesclun salad

  1. Preheat a large non-stick frying pan over medium-high heat. Spray 1 tortilla with oil. Cook for 2 minutes each side or until golden. transfer to a plate. Repeat, in 3 more batches, with the remaining tortillas. Set aside to cool. Break into coarse pieces.
  2. Reduce heat to medium. add the chicken to the pan. Cook for 5-6 minutes each side or until cooked through. Set aside to cool slightly. Slice the chicken.
  3. Combine the lime juice and oil in a bowl. Place the tortilla, chicken, mesclun, tomato, onion, avocado and feta in a large bowl. Season with salt and pepper. drizzle over the dressing and toss gently to combine. divide the salad among serving plates.

Nutritions of Mexican chicken & mesclun salad

fatContent: 472.742 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 33 grams protein
sodiumContent: 84 milligrams cholesterol

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