Spiced chicken and crispy tortilla salad

Crunchy and delicious.

  • 30 mins cooking
  • Serves 6
  • Print
This tasty Mexican-flavoured chicken salad with crunchy tortilla strips, and piled high with fresh, crunchy veggies is perfect for light spring meals.
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  • 1 bunch fresh coriander (cilantro) (100g), stalks and leaves separated
  • 2 limes (130g)
  • 2 teaspoons ground cumin
  • ½ teaspoon dried oregano leaves
  • ⅔ cup (160ml) olive oil
  • 8 small chicken thigh fillets (800g)
  • 1 clove garlic, crushed
  • 1 fresh large red chilli, chopped finely
  • 1 small fennel bulb (200g), fronds reserved
  • 1 small bunch red radishes (230g), leaves attached
  • ¼ small red cabbage (300g), sliced thinly
  • 1 small red onion (100g), sliced thinly
  • 2 medium avocados (500g), sliced
  • 3 x 15cm (6-inch) stale corn tortillas, cut into strips


  • 1
    Finely chop coriander roots and stalks; reserve leaves. Finely grate lime rind; squeeze juice, reserve for dressing.
  • 2
    Combine chopped coriander stalks and roots, rind, cumin, oregano and ⅓ cup (80ml) olive oil in a large bowl; add chicken, toss to coat. Season.
  • 3
    Place garlic, chilli, reserved lemon juice and 2 tablespoons of the remaining oil in a small bowl. Season to taste.
  • 4
    Use a mandoline or V-slicer to thinly slice fennel. Trim radishes, reserving any crisp leaves. Thinly slice radishes. Place fennel, reserved fennel fronds, radishes and leaves in a large bowl with cabbage, red onion, avocado and reserved coriander leaves. Drizzle dressing over salad; toss gently to combine.
  • 5
    Heat remaining oil in a large frying pan over high heat; cook tortilla strips, stirring, for 2 minutes, or until golden and crisp. Drain on paper towel.
  • 6
    Heat same pan over high heat; cook chicken, in two batches, for 3 minutes each side or until golden and cooked through. Slice thickly.
  • 7
    Serve chicken and tortilla strips with salad.


Wash coriander roots to remove any dirt or grit. Chicken can be marinated up to a day ahead, in the refrigerator.Why it's sustainable... Chicken thighs are a secondary cut. This recipe uses all parts of the radish and coriander bunches, and stale tortillas.Save any fennel stalks to use in a fish or chicken stock.

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