Mexican chicken taco salad recipe

Name: Mexican chicken taco salad recipe
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

www.deliciousmagazine.co.uk

Try our filling main-course salad of Mexican-spiced chicken, lots of veggies and a creamy chilli dressing for dinner tonight

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Griddle
Grill
Microplane
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Whisk
Tongs
Serving platter

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