Tex Mex Salad

Ingredients

• 2 skinless chicken breast fillets (about 400 g/14 oz in total)
• 1 tablespoon vegetable oil
• 3 tablespoons enchilada sauce from a jar
• 4 large corn tortillas
• 1 large head cos (romaine) lettuce
• 1 can (400 g/14 oz) red kidney beans, rinsed and drained
• 1 large avocado, diced
• 2 tablespoons chopped pickled jalapeños (hot chilies)
• 2 sprigs flat–leaf parsley, for garnish
• 2 large tomatoes (about 350 g/12 oz), seeded, chopped
• 1 small red onion, finely chopped
• 1 fresh small red chili, finely chopped
• 3 tablespoons chopped fresh coriander (cilantro)
• 3 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 clove garlic, crushed