Chicken Nachos Salad With Avocado Dressing

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The ingredient of Chicken Nachos Salad With Avocado Dressing

• 2 teaspoons mexican chilli powder
• 1 teaspoon finely grated lime rind
• 1 4 cup extra virgin olive oil
• 2 x 300g packets small sweet potato cut into wedges
• 2 tablespoons grated pizza cheese
• 1 tablespoon lime juice
• 2 tablespoons finely chopped fresh coriander leaves
• 500g chicken breast fillets
• 200g tomato medley mix halved
• 1 2 small red onion finely chopped
• 125g can corn kernels drained
• 60g mixed salad leaves
• 1 australian avocado roughly chopped
• 1 long green chilli thinly sliced
• 1 2 australian avocado roughly chopped
• 2 tablespoons lime juice
• 1 tablespoon fresh coriander leaves
• 1 tablespoon fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1 4 cup buttermilk

The Instruction of chicken nachos salad with avocado dressing

• preheat oven to 200c 180c fan forced line a large baking tray with baking paper combine chilli powder lime rind and 2 tablespoons oil in a large bowl season with salt and pepper add sweet potato toss to coat place on prepared tray bake for 30 minutes or until golden and tender sprinkle with cheese bake for a further 3 minutes or until cheese has just melted
• meanwhile combine lime juice coriander and remaining oil in a bowl add chicken toss to coat heat a frying pan over medium high heat cook chicken for 4 minutes each side or until browned and cooked through transfer to a plate cover with foil stand for 5 minutes to rest slice
• meanwhile make avocado dressing place avocado lime juice coriander mint and oil in a small food processor process until smooth add buttermilk process until just combined
• combine tomato onion and corn in a bowl season with salt and pepper arrange wedges salad leaves chicken avocado and tomato mixture on a large serving platter spoon over dressing and top with chilli serve

Nutritions of Chicken Nachos Salad With Avocado Dressing

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