Crispy Chicken Salad

by Kristoffer Tvilde
Poultry
Dairy-free
20 min
Crispy Chicken Salad

ingredients

  • 200 g chicken breast
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp rape seed oil
  • 2 x tortillas
  • 1 x avocado
  • 1 handful fresh coriander
  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • 2 x lime
  • 1 dl water
  • 1 tsp salt
  • 1 tsp black pepper
  • 200 g lettuce
  • 8 x radish
  • 1/2 x cucumber

method

  1. Season the Chicken with thyme, salt and pepper. Pan sear with oil on medium-high heat for 4-6 minutes or until cooked through. Let it rest 5 minutes. Slice chicken into mouth bite pieces.
  2. Cut the taco wraps into slices. Pan sear in the juices of the chicken until the slices are crispy.
  3. Mix all ingredients for the dressing in a blender. Add more water if the consistency is to thick.
  4. Roughly chop the lettuce. Then chop the radish and cucumber into smaller pieces. Mix together with chicken and crispy wrap slices. Pour over the dressing and serve.
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