Tex-Mex Salad

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Tex-Mex Salad Ingredients

1 240 g pack cooked chicken	1 Avocado; skinned and sliced
; sliced	1 Red pepper; deseeded and
2 Red cayenne chillies;	; chopped
; chopped	125 g Babycorn; sliced into rings
90 ml French vinaigrette dressing;	; (4oz)
1 ts Freshly chopped coriander	TO GARNISH
1 Lollo rosso lettuce	2 Cayenne chilli flowers;
125 g Cherry tomatoes; halved

Instructions for Tex-Mex Salad

Place the sliced chicken in a shallow non-metallic dish. Mix the chopped chillies into the vinaigrette and add the coriander. Pour over the chicken. Cover and leave to marinate in a refrigerator for 30 minutes, stirring occasionally. Arrange the lollo rosso on a plate with the chicken, halved cherry tomatoes, sliced avocado and sweetcorn. To serve: Garnish with cayenne chilli flowers and sprigs of coriander. Converted by MC_Buster. NOTES : A hearty salad suitable as a main course, light snack or starter (requires 30 minutes marinating time). Converted by MM_Buster v2.0l.

Main Ingredient: GreensCuisine: Uncategorized

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