Mexican chicken taco salad recipe | delicious. magazine

Ingredients

• 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