Tortilla salad with chicken

Name: Tortilla salad with chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Chicken filet; 1 l Vegetable broth; 1 can(s) (212 ml) black beans; 1 can(s) (212 ml) Vegetable corn; 200 g Lettuce; 2 Tomatoes; 50 g Gouda cheese; 1 Organic Lime; 100 g Tomato Salsa; 50 g tortilla chips; 4 TABLESPOONS sour cream

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Chicken filet
1 l Vegetable broth
1 can(s) (212 ml) black beans
1 can(s) (212 ml) Vegetable corn
200 g Lettuce
2 Tomatoes
50 g Gouda cheese
1 Organic Lime
100 g Tomato Salsa
50 g tortilla chips
4 TABLESPOONS sour cream

Directions

1
Wash the meat, dab dry. Bring the stock to the boil. Cook meat in it for about 30 minutes.
2
Meanwhile drain the beans and corn, rinse with cold water and drain. Clean the salad, wash and spin dry. Wash tomatoes, grate them dry, cut them into quarters and remove the seeds. Dice flesh.
3
Grate the cheese roughly.
4
Drain the meat, drain and let it cool down for about 10 minutes. Cut into cubes. Rinse lime hot, grate dry and cut into slices. Arrange salad on plates. Arrange corn, beans, meat, cheese, salsa and chips on top.
5
Garnish with sour cream. Add lime wedges.