Mexican layer salad

Name: Mexican layer salad
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 600 g Chicken filet; 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 (200 g each) Mug Sour Cream; 2 TABLESPOONS Fruit vinegar; 100 ml Milk; 200 g Cheddar cheese; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) Vegetable corn; 4 TABLESPOONS Salsa sauce; 400 g Vine tomatoes; 1 Avocado; 2 TABLESPOONS Lime juice; 7-10 Tbsp ground cilantro; 1 (approx. 400 g) Head iceberg lettuce; 50 g Tortilla chips

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

600 g Chicken filet
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 (200 g each) Mug Sour Cream
2 TABLESPOONS Fruit vinegar
100 ml Milk
200 g Cheddar cheese
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) Vegetable corn
4 TABLESPOONS Salsa sauce
400 g Vine tomatoes
1 Avocado
2 TABLESPOONS Lime juice
7-10 Tbsp ground cilantro
1 (approx. 400 g) Head iceberg lettuce
50 g Tortilla chips

Directions

1
Wash the meat, dab dry and season with salt. Heat the oil in a pan and fry the meat for about 10 minutes while turning. Season with pepper and paprika
2
Meanwhile, for the sauce, stir the sour cream, vinegar and milk until smooth. Season to taste with salt and pepper. Grate cheese roughly. Pour beans into a sieve and rinse with water. Pour corn into a sieve and drain. Mix salsa, beans and corn. Wash, clean and dice the tomatoes. Cut avocado in half, remove seeds, remove flesh from skin and dice. Mix tomatoes, avocado and lime juice, season with salt and coriander
3
Clean and wash the salad and cut into short strips. Cut the chicken into strips. Layer prepared ingredients in a high glass bowl. Sprinkle with tacos