Chicken And Tortilla Salad Recipe

Name: Chicken And Tortilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lb chicken breasts; 2 tbsp sunflower oil; 1/2 tsp ground paprika; 3/4 cup sour cream; 2 tbsp vinegar; 1/2 cup milk; 1 (14 oz) can corn, drained; 1 (14 oz) can red kidney beans, drained; 4 tbsp tomato salsa; 1 None avocado; 2 tbsp lime juice; 1 None iceberg lettuce, shredded; 14 oz tortilla chips; 7 oz Cheddar cheese, grated

Servings: persons

1 1/3 lb chicken breasts
2 tbsp sunflower oil
1/2 tsp ground paprika
3/4 cup sour cream
2 tbsp vinegar
1/2 cup milk
1 (14 oz) can corn, drained
1 (14 oz) can red kidney beans, drained
4 tbsp tomato salsa
1 None avocado
2 tbsp lime juice
1 None iceberg lettuce, shredded
14 oz tortilla chips
7 oz Cheddar cheese, grated

1
Cut the chicken into small pieces and season with salt and pepper. Heat the oil in a frying pan and cook the chicken for 8-10 minutes until cooked through. Sprinkle with the paprika and cook for another 1 minute. Leave to cool.
2
Put the sour cream, vinegar and milk in a bowl and whisk together. Season to taste. In a separate bowl, mix together the sweet corn, kidney beans and tomato salsa. Halve and stone the avocado, cut into small pieces and mix with the lime juice.
3
Layer up the lettuce, chicken, corn and kidney beans, tortilla chips, avocado, Cheddar and dressing in a large serving bowl, scattering plenty of tortilla chips on top.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 lb chicken breasts, 2 tbsp sunflower oil, 1/2 tsp ground paprika, 3/4 cup sour cream, and more.

Yes, Chicken And Tortilla Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken And Tortilla Salad

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