Our Favorite Recipe For Mexican Salad

Tastes good, is fast made and really an ideal party salad. Instead of the sauce, you can also use two nacho dip glasses, which are actually everywhere. One can, of course, vary the degree of severity by, for example, taking chili beans or adding more sauce.

Mexican Salad With Chicken Fillet Recipe

100 g of tortilla chips

250 g tomatoes

250 g chicken fillet (in strips)

100 g of oak leaf lettuce

2 pieces avocado

Jalapenos (some)

1 can of corn (small)

1 piece lime

Honey

Balsamic vinegar

Salt

Pepper (black, from the mill)

Olive oil

Chives

Preparation

For Mexican salad with tortilla chips, fry the chicken fillet with a little olive oil from all sides. Season with salt and pepper. Let it cool down. Grate the lime and then squeeze it out. Mix the lime grated with the juice, honey, balsamic and the olive oil in a bowl for dressing. Season with salt and pepper.

mexican salad

Halve the avocado and cut the pulp into small pieces. Dice the tomatoes, cut the jalapenos into fine rings. Clean and wash the salad, then spin dry. Then mix the salad with all other ingredients (except for the tortilla chips) loosely. Add dressing and carefully pass through again. Then spread on plates and crumble the tortilla chips over it. Garnish with finely chopped chives.

Our Favorite Recipe For Mexican Salad

Tastes good, is fast made and really an ideal party salad. Instead of the sauce, you can also use two nacho dip glasses, which are actually everywhere.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Mexican
Keyword: Mexican Salad, mexican salad calories, Mexican Salad Recipe
Servings: 4 people
Calories: 280kcal
Author: ece ece

Ingredients

  • 100 g of tortilla chips
  • 250 g tomatoes
  • 250 g chicken fillet (in strips)
  • 100 g of oak leaf lettuce
  • 2 pieces avocado
  • Jalapenos (some)
  • 1 can of corn (small)
  • 1 piece lime
  • Honey
  • Balsamic vinegar
  • Salt
  • Pepper (black, from the mill)
  • Olive oil
  • Chives

Instructions

  • Halve the avocado and cut the pulp into small pieces. Dice the tomatoes, cut the jalapenos into fine rings. Clean and wash the salad, then spin dry. Then mix the salad with all other ingredients (except for the tortilla chips) loosely. Add dressing and carefully pass through again. Then spread on plates and crumble the tortilla chips over it. Garnish with finely chopped chives.

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