Mexican layer salad
- 600 g Chicken fillet
- Salt
- 2 EL Sunflower oil
- Pepper
- Noble sweet paprika
- 2 (à 200 g) Mug of Sour Cream
- 2 EL Fruit vinegar
- 100 ml Milk
- 200 g Cheddar cheese
- 1 jar (s) (425 ml) Kidney beans
- 1 Can (s) (425 ml) Vegetable corn
- 4 EL Salsa sauce
- 400 g Vine tomatoes
- 1 Avocado
- 2 EL Lime juice
- ground Coriander
- 1 (approx. 400 g) Head of iceberg lettuce
- 50 g Tortilla chips
50 minutes
very easy
- 1.
- Wash the meat, pat dry and season with salt. Heat the oil in a pan and fry the meat for about 10 minutes, turning. Season with pepper and paprika
- 2.
- In the meantime, stir in the sour cream, vinegar and milk until smooth. Season to taste with salt and pepper. Coarsely grate the cheese. Pour beans into a colander and rinse with water. Pour the corn into a sieve and let it drain. Mix the salsa, beans and corn. Wash, clean and dice tomatoes. Halve the avocado, remove the stone, remove the pulp from the skin and dice. Mix the tomatoes, avocado and lime juice, season with salt and coriander
- 3.
- Clean the lettuce, wash and cut into short strips. Cut the chicken into strips. Layer the prepared ingredients in a tall glass bowl. Sprinkle with tacos
1 person approx:
- 380 kcal
- 1590 kJ
- 25 g protein
- 24 g fat
- 17 g carbohydrates
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