Chermoula chicken and nacho salad – Food & Home Magazine

Ingredients

• Guacamole
• 2 avocados
• 15ml (1 tbsp) lemon juice
• 30ml (2 tbsp) sweet chilli sauce
• 15ml (1 tbsp) fresh coriander, chopped
• salt and freshly ground black pepper, to taste
• Chicken
• 30ml (2 tbsp) olive oil/avocado oil
• 4 chicken breasts, chopped
• 15ml (1 tbsp) garlic, crushed
• 15ml (1 tbsp) Chermoula spice
• 5ml (1 tsp) paprika
• 15ml (1 tbsp) water
• Salsa
• 250g corn kernels, cooked
• 250g Rosa tomatoes, thinly sliced
• 2 spring onions, finely chopped
• 60ml (¼ cup) orange juice
• zest of 1 lemon
• 15ml (1 tbsp) fresh lemon juice
• 45ml (3 tbsp) fresh coriander,
• finely chopped + extra, to serve
• 60ml (¼ cup) sweet chilli sauce
• 250ml (1 cup) sour cream, to serve
• 160g nacho chips, to serve