Tex-Mex Taco Chicken Salad

Charmaine Lu -
  • 2 red capsicums, cut into chunks
  • 1 red onion, cut into wedges
  • 4 tsp olive oil
  • 2 tbsp chipotle sauce
  • 2 limes, zest and juice
  • 4 tbsp mayo
  • 1 lettuce, shredded
  • 350g mixed tomatoes, chopped
  • 4 large corn tortillas
  • Handful of chopped coriander
  • 1 rotisserie chicken, cut into chunky pieces
  • Char-grill the capsicum and onion in a griddle until softened and charred. Meanwhile, make the dressing by mixing the chipotle sauce, lime juice and zest and mayo. Pop the lettuce and tomatoes into a salad bowl.
  • Grill the tortillas for 30 seconds until lightly toasted, then cut into wedges. Toss the onions, capsicums, coriander and some dressing in with the rest of the salad, season well, then tip the lot onto a platter and top with the chicken portions and tortilla wedges. Drizzle with the remaining dressing and serve immediately.
15 mins
4 serving