Tex-Mex salad
easy
45 mins
45 mins
Ingredients
- 3 Tomatoes
- 1 can(s) (425 ml) Vegetable corn
- 1 Head iceberg lettuce
- 2 Avocados
- 1-2 TABLESPOONS Lemon juice
- 8 discs Tortilla bread (Syrian flat bread)
- 300 g Chicken filet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Flour
- 1 Egg
- 100 g Breadcrumbs
- 6 TABLESPOONS Oil
- 1 chili pepper
- 2 stem(s) flat leaf parsley
- 4 Stem(s) Coriander
- 4 TABLESPOONS sweet-sour sauce
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Sugar
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Rinse corn and drain. Clean, wash and chop iceberg lettuce. Halve avocados, remove stone.
- 2
Remove the pulp from the peel, cut into pieces and sprinkle with lemon juice. Mix the prepared salad ingredients. Line 4 bowls with 2 flat cakes each. Distribute the salad in the bowls. Wash the chicken fillet, dab dry and cut into large pieces.
- 3
Season flour with salt and pepper. Whisk the egg. Turn the meat in flour, egg and breadcrumbs one after the other. Heat 4 tablespoons of oil in a pan. Fry the meat at medium heat for about 7 minutes while turning.
- 4
Distribute into the bowls. For the sauce, cut the chilli into fine rings. Wash herbs, dab dry, pluck leaves and chop coarsely. Mix sweet and sour sauce, vinegar, 2 tablespoons of oil, herbs and chilli.
- 5
Season with salt, pepper and sugar and drizzle over the salads. Serve garnished with parsley leaves.
Nutrition Facts
730 kcal
86 g
47 g
32 g
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