Chicken Tortilla Salad

with Chipotle Dressing

3 x 8” flour tortillas

2 tbs. olive oil

1/2 cooked chicken, bones and skin removed then shredded

1/4 red cabbage, shredded

2 cups of baby spinach leaves

1 x 400g can black beans, drained and rinsed well

1 corn, cooked and kernels cut off cob

4 spring onions, finely sliced on a diagonal

3 sprigs of coriander, leaves picked

1/2 tsp. smoked paprika

Salt and pepper

Chipotle Dressing

1 tbs. chipotle in adobe sauce, finely chopped

1/4 cup of whole egg mayonnaise

2 tbs. Greek-style yoghurt

1 clove garlic, minced

Juice and zest of 1 lime

Make this with

Burrito Grande

Soft Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

For the tortilla chips, pre heat the oven 180°C. Brush the tortillas with olive oil on both sides and season with salt and smoked paprika. Place on a tray and bake for 8-10 minutes. Remove and cool.

Step 2

Whisk together the dressing ingredients.

Step 3

Combine the cabbage, spinach, beans, corn, spring onions, coriander and chicken in a large bowl. Gently toss through dressing. Roughly break the tortilla chips up and toss 3/4 through. Top with the remaining chips and serve immediately.