Mexican chicken and nachos salad with basil and lemon dressing – Food & Home Magazine

Ingredients

• <h3>MEXICAN CHICKEN</h3>
• 4 chicken breast fillets
• 2 tsp olive oil
• 1 tsp chilli spice
• salt, to taste
• <h3>BASIL AND LEMON DRESSING</h3>
• ¼ cup basil pesto
• 2 tbsp lemon juice
• 2 tbsp olive oil
• <h3>SALAD</h3>
• 200g baby tomatoes, halved
• 1 small English cucumber, sliced or cubed
• 2 cooked corn on the cob, kernels sliced off
• 1 x 400g tin red kidney beans, drained and rinsed
• salt and freshly ground black pepper, to taste
• 100g wild rocket
• 2 avocados, peeled and sliced/cubed
• 300g corn nachos
• 1 cup sour cream, to serve
• chopped fresh green chilli, to serve