Recipe by Christine Capendale
Styling and photograph by Hein van Tonder
Mexican chicken and nachos salad with basil and lemon dressing
- 4 chicken breast fillets
- 2 tsp olive oil
- 1 tsp chilli spice
- salt, to taste
BASIL AND LEMON DRESSING
- ¼ cup basil pesto
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 200g baby tomatoes, halved
- 1 small English cucumber, sliced or cubed
- 2 cooked corn on the cob, kernels sliced off
- 1 x 400g tin red kidney beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- 100g wild rocket
- 2 avocados, peeled and sliced/cubed
- 300g corn nachos
- 1 cup sour cream, to serve
- chopped fresh green chilli, to serve
For the Mexican chicken, place the chicken fillets between 2 sheets of cling film on a wooden board. With a kitchen mallet, pound the fillets to make them thinner and of even thickness.
Mix together the 2 tsp olive oil and chilli spice. Rub over the chicken fillets and marinate for about 15 minutes.
For the basil and lemon dressing, combine all the ingredients and mix well. Set aside.
For the salad, combine the baby tomatoes, cucumber, corn kernels and kidney beans. Toss with ⅔ of the dressing. Season to taste.
Heat a griddle pan over mediumheat until hot. Grill the chicken fillets until slightly charred and cooked through, about 4 minutes on each side. Season with salt to taste.
Divide the rocket among 4 plates. Spoon the salad mixture on top. Add the avocado and corn nachos. Slice the chicken fillets and place on top of the salad.
Drizzle with the remaining dressing. Serve immediately with sour cream and chopped fresh green chilli.