Mexican Salad by Joanna Akande
Ingredients:
1 large Romaine lettuce
1 tin of Black beans or kidney beans
1 tin of Sweet corn
2 Avocados chopped
Jalapeños to taste
3 chopped salad tomatoes
2 chopped peppers
100g grated cheddar cheese
1 Finely diced red onion
1/2 lime juice
30g fresh coriander
Drizzle of olive oil
100g Crushed lightly salted tortilla chips
Addition (non-vegetarian version)
5 chicken boneless thighs
1 tsp paprika
1 tsp mixed dried herbs
1/2 tsp dried garlic granules
Juice of 1/2 lemon
Season with salt and pepper to taste
Method
1. Marinate chicken in paprika, salt, pepper, garlic granules, mixed herbs and lemon juice and refrigerate for at least 30 minutes
2. Drain beans and sweet corn and leave to the side
3. Finely chop onions, peppers, Jalepenos, tomatoes and coriander and mixed together with roughly chopped romaine lettuce
4. Chop avocado and squeeze the juice of half a lime to prevent discolouration
5. Grate 100g of cheddar cheese
6. Before mixing the salad, pan fry the chicken for 5-6 minutes on each side until browned and cooked through
7. Shred the chicken into large bitesize pieces once cooled
8. Now mix the ingredients together and add a drizzle of olive oil
9. Only add crushed tortilla chips just before serving to prevent them getting soggy!
- Alberto Llaguno
