/, Vegan, Vegetarian/Leftover roast chicken Mexican salad with Avocado and coriander dressing

Leftover roast chicken Mexican salad with Avocado and coriander dressing

Left in our fridge was

1/2 an Avocado

Leftover chicken thigh and breast about 350 grams

1 Tbsp The Greedy Fox Mexican seasoning

1/2 lime cut into 1/4’s

1/4 onion sliced

3 garlic cloves

1/2 tomato chopped

green chill sliced

A small handful of coriander 

Jar of roasted red pepper

A big handful of washed mixed salad leaves. Watercress, rocket, red chard

Around 5 tablespoons natural yogurt or dairy free alternative

 

For the chicken.

Place a non stick frying pan on a medium heat, then shred the chicken. Discarding any skin.

Add the chicken and The Greedy Fox Mexican seasoning to the frying pan, fry for around 5mins until crispy.

Set aside.

 

For the dressing.

Scoop out the flesh of the Avocado in a food processor with a clove of garlic,coriander, yogurt and 1/2tsp The Greedy Fox Mexican seasoning and blend until well combined. Add the juice of a 1/4 lime, Season to taste with salt and pepper.

 

Now make the salad.

In a nice big serving bowl add the salad leaves then scatter the tomato and onion on top then slice the roasted red pepper and chuck on top add the chicken finish with the Avocado and coriander dressing.

 

Serve with lime wedge

By | 2018-02-28T04:09:40+00:00 February 28th, 2018|Mexican Seasoning, Vegan, Vegetarian|0 Comments

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