Mexican layer salad

Name: Mexican layer salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 750 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 2 packages (200 g each) sour cream; 2 TABLESPOONS Fruit vinegar; 100 ml Milk; 200 g Cheddar cheese (piece); 2 can(s) (425 ml each) Kidney beans; 1 can(s) (425 ml) Corn grains; 4 TABLESPOONS Tomato-Chili-Sauce Texicana Salsa (bottle); 500 g Vine tomatoes; 1 ripe avocado; 2 TABLESPOONS Lime juice; 7-10 Tbsp Tabasco; 1 small iceberg lettuce; 75 g Tortilla chips

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

750 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
2 packages (200 g each) sour cream
2 TABLESPOONS Fruit vinegar
100 ml Milk
200 g Cheddar cheese (piece)
2 can(s) (425 ml each) Kidney beans
1 can(s) (425 ml) Corn grains
4 TABLESPOONS Tomato-Chili-Sauce Texicana Salsa (bottle)
500 g Vine tomatoes
1 ripe avocado
2 TABLESPOONS Lime juice
7-10 Tbsp Tabasco
1 small iceberg lettuce
75 g Tortilla chips

Directions

1
Wash the chicken filet and pat dry. Season with salt, pepper and paprika. Fry in hot oil all around for about 10 minutes. Let it cool down.
2
Stir sour cream, vinegar and milk until smooth. Season to taste with salt and pepper. Grate cheese coarsely. Rinse beans and corn and drain. Mix both with tomato and chilli sauce.
3
Wash and dice the tomatoes. Cut avocado in half, stone, remove flesh from skin and dice. Mix immediately with tomatoes and lime juice. Season with salt and Tabasco.
4
Clean, wash and cut the salad into strips. Cut the chicken into slices. Layer prepared ingredients in a large glass bowl, sprinkling each layer with sour cream dressing. Chill for at least 6 hours or overnight.
5
Sprinkle with chips before serving.