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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Ingredients
Method
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.
Note
