A refreshing salad, full of nuances and with a hot touch? I present a recipe that will not leave you indifferent: Mexican chicken and guacamole salad. So far I have not met anyone who can resist the charm of a good nachos with guacamole... so this is the best option to drag the haters of the salty universe to our land (and the little ones of the house, of course, but in a less spicy version).
Refrain those obsessed with the diet who think that everything that contains lettuce makes you thin ... because I can promise and I promise ... that this dish is not indicated for those who count calories ... yes for those who want to drool for a long time with a tasty dish, with acidic, honeyed contrasts and with a hot touch ...in the most intimate (my stomach) I want chily.
- 2 boneless and skinless thighs.
- 1 bag of mesclun (or an iceberg lettuce if that's what you have in the fridge, nothing happens)
- 200gr of beans (cooked and drained)
- 1 package of nachos
- Olive oil
- 1 red chili
- 1 large avocado
- 1 tomato large
- 1 red onion
- 3 sprigs of coriander
- 1 lime
- 1 tablespoon cheese spread
- Sal Island
- Peel the avocado, cut it in half, pit it, cut it and place it in a bowl
- Cut half a tomato and chop very finely, repeat action with half a red onion, add the avocado to the bowl and mash thoroughly with a fork until you get a homogeneous sauce.
- Squeeze the juice of a lime, add 3 sprigs of chopped coriander and continue stirring our sauce.
- We test the acidity point and add a tablespoon of cream cheese, salt if necessary and stir until the cheese is blended with the rest of the sauce.
- In a frying pan, pour a tablespoon and a half of extra virgin olive oil and add the two sliced skinless boneless chicken thighs, which we have previously salted and marinated with lime, salt, pepper, sesame, a sliced chili and a garlic minced When the chicken is golden brown, add the beans and cook for another 5 minutes. We booked.
- In a bowl, pour the contents of a bag of mezclum or an iceberg lettuce (the first option is preferable, since the mezclum retains less liquid and is less indigestible than iceberg lettuce).
- We chop the remaining half of the tomato that we have used for the guacamole and add it to the lettuce.
- We do the same with half of the red onion that we have left over from the guacamole.
- We add the chicken with beans to the salad.
- On the chicken, we pour our guacamole sauce.
- Now for the good stuff. To finish, we decorate with nachos ... to taste!
I love it, it is delicious!
Thank you very much!
Very attentive to the next recipes! Soon a healthy dish will fall again, full of contrasts and with spicy touches!