RECIPE: HOW TO DO MEXICAN CHICKEN TACO SALAD

Try our filling main-course salad of Mexican-spiced chicken, lots of veggies and a creamy chilli dressing.

RECIPE MEXICAN CHICKEN TACO SALAD

2 large red peppers, cut into large chunks
4 large salad onions, cut into thirds lengthways or 1 red onion cut into wedges
4 tsp light olive oil
1-2 tbsp chilli sauce (such as chipotle sauce or Cholula)
Grated zest 2 limes and juice 1, the remaining lime cut into wedges
4 tbsp mayonnaise
1 large crunchy lettuce, roughly shredded
350g mixed tomatoes, roughly chopped
4 large or 6 small corn tortillas (we used Wahaca flour and yellow corn tortillas from Ocado)
Large handful fresh coriander, leaves picked and chopped
1 ready-roasted rotisserie chicken (roughly 900g), cut into chunky portions

Heat a griddle pan or grill to high. Toss the peppers and onions in the oil and cook for 1-2 minutes on each side until slightly softened and lightly charred. Set aside.
Meanwhile make a dressing by mixing the chilli sauce, lime zest and juice, and mayo until smooth, then set aside. Put the lettuce and tomatoes in a large bowl.
Griddle/grill the tortillas for 30 seconds or so on each side until lightly toasted, then cut into wedges. Toss the peppers, onions, coriander and a little dressing with the rest of the salad and season with salt and pepper. Tip the dressed salad onto a serving platter, arrange the chicken portions and tortillas on top and serve with the remaining dressing and lime wedges for squeezing on the side.