Nacho Chicken Salad
Bored of your everyday salads? Spice things up with this deliciously filling Mexican nacho chicken salad.
Feeds
8People
Preparation time
85Min.
Difficulty
easy
Ingredients
- ungrouped
- 300 g nachos
- For the Chicken
- 30 ml olive oil
- 2 tbsp Robertsons spicy barbecue (spicy shisanyama)
- 1 whole chicken
- For the Sauce
- 15 ml olive oil
- 1 medium onion chopped
- 2 garlic cloves chopped
- 1/2 green chilli chopped
- 2 tbsp Robertsons spicy barbecue (spicy shisanyama)
- pinch Robertsons cayenne pepper
- 1/2 cup tinned tomatoes
- Robertsons Atlantic sea salt to season
- For the Salsa
- 125 g cherry tomatoes chopped
- 2 red peppers diced
- 1 red onion chopped
- 1 avocado chopped
- handful fresh coriander chopped
Preparation method
- ungrouped
- Preheat the oven to 200 °C .
- Combine the olive oil and Robertsons Spicy Shisanyama together in a small bowl. Rub the chicken with the spice rub mixture.
- Roast in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.
- Pull the chicken apart with 2 forks.
- Heat the olive oil in a large frying pan over medium high heat. Fry the onion, garlic and chilli for 5 minutes or until softened.
- Add the chicken, Robertsons Spicy Shisanyama, Robertsons Cayenne Pepper and tomatoes and fry for 5-7 minutes. Season with salt. Remove from the pan and set aside.
- For the salsa- combine the red pepper, red onion, avocado and cherry tomatoes together in a medium sized bowl.
- Serve the chicken with the salsa and nachos. Serve with fresh coriander and crunchy salad.
Nutrition
- Nut Free
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