chicken taco salad

chicken taco salad

This chicken taco salad will go down a treat on hot summer nights.

  • 20 mins
  • 4-6
  • Easy

INGREDIENTS

FOR THE DRESSING

  • 125ml mayonnaise
  • 60ml milk
  • lemon juice, to taste + extra
  • handful coriander

FOR THE SALAD

  • 500ml roast chicken, shredded
  • 2 handfuls lettuce, shredded
  • 2 handfuls cherry tomatoes, halved
  • 1 avocado, chopped
  • 250ml Cheddar, finely grated
  • 2 handfuls tortilla chips, roughly crushed
  • 410g tin black beans, drained and rinsed

METHOD

  1. For the dressing, blitz together all the ingredients. Season.
  2. For the salad, divide all the ingredients between 4-6 bowls. Squeeze extra lemon juice over the avo and beans. Serve with the dressing.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: February, 2018


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