A delicious taco salad is quick and easy to make. So, it’s perfect for busy weekdays.
500 g chicken, diced
1 packet taco spices
250 g black beans
250 g corn
200 g bag mixed salad leaves
4 tomatoes, diced
2 avocados, sliced
Coriander or parsley for garnish (optional)
Fry the chicken with the taco seasoning in butter or oil in a pan. When the chicken is almost cooked through, add the beans and corn and fry for a few minutes.
Get 4 bowls and distribute the salad leaves between them. Divide the chicken, tomatoes and avocado slices between the salad bowls. Garnish with nachos, crème fraiche, grated cheddar, lime wedges and coriander/parsley. Enjoy!