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Chicken Nachos Salad
A Lambert Produce Recipe

Chicken Nachos Salad Recipe

This Mexican style salad with a guacamole dressing will be your new lunch time favourite!

Prep

Cooking

Serves

Ingredients

  • 2 tsp Mexican spice powder
  • 1 tsp finely grated lime rind
  • ¼ cup olive oil
  • 600g sweet potato, cut into wedges
  • 2 tbsp mozzarella cheese, grated
  • 1 tbsp lime juice
  • 2 tbsp coriander leaves, finely chopped
  • 500g chicken breast
  • 200g tomato medley, halved
  • ½ red onion, finely chopped
  • 125g canned corn kernels, drained
  • 60g mixed salad leaves
  • 1 avocado, roughly chopped
  • 1 long green chili, thinly sliced

 

Guacamole Dressing

  • ½ avocado, roughly chopped
  • 2 tbsp lime juice
  • 1 tbsp fresh mint leaves
  • 2 tbsp olive oil
  • ¼ cup buttermilk

Method

1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

2. In a large bowl, combine the Mexican spice powder, lime rind, and 2 tablespoons of olive oil. Season with salt and pepper. Add the sweet potato wedges and toss to coat. Place on the prepared tray. Bake for 30 minutes or until golden and tender. Top with mozzarella cheese and bake until the cheese has just melted.

3. While the sweet potato is cooking, combine lime juice, coriander, and the remaining olive oil in a bowl. Add the chicken breast and toss to coat. Heat a frying pan over medium-high heat. Cook the chicken until browned and cooked through on each side. Transfer to a separate plate and cover with foil. Let it stand for 5 minutes to rest, then cut into slices.

4. Meanwhile, to make the guacamole dressing, place ½ avocado, lime juice, mint leaves, and olive oil in a blender. Blend until smooth. Add the buttermilk and blend until just combined.

5. In another bowl, combine the tomato medley, finely chopped red onion, and corn kernels. Season with salt and pepper.

6. Arrange the sweet potato wedges, mixed salad leaves, sliced chicken, chopped avocado, and tomato mixture on a large serving platter.
7. Spoon the guacamole dressing over the salad and top with the thinly sliced green chili. Serve immediately. Enjoy!