La Banderita Chicken Tortilla Salad with Chipotle Dressing | Justine Schofield Recipe
Chicken Tortilla Salad with Chipotle Dressing Ingredients - 3 x 8” flour tortillas - 2 tbs.
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Microplane
- Tongs
- Spoon
Ingredients
- 3 x 8” flour tortillas
- 2 tbs. olive oil
- 1/2 cooked chicken, bones and skin removed then shredded
- 1/4 red cabbage, shredded
- 2 cups of baby spinach leaves
- 1 x 400g can black beans, drained and rinsed well
- 1 corn, cooked and kernels cut off cob
- 4 spring onions, finely sliced on a diagonal
- 3 sprigs of coriander, leaves picked
- 1/2 tsp. smoked paprika
- Salt
- pepper
- 1 tbs. chipotle in adobe sauce, finely chopped
- 1/4 cup of whole egg mayonnaise
- 2 tbs. Greek-style yoghurt
- 1 clove garlic, minced
- Juice and zest of 1 lime
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