Gone are the days when iceburg lettuce ruled the salad bowl. Add some mesclun for a fancy twist.
Ingredients
- 4 flour tortillas
- Olive oil spray
- 2 chicken breast fillets
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons extra virgin olive oil
- 120g baby mesclun
- 2 tomatoes, coarsely chopped
- 1/4 red onion, thinly sliced
- 1 avocado, coarsely chopped
- 150g feta, crumbled
Method
- Step 1Preheat a large non-stick frying pan over medium-high heat. Spray 1 tortilla with oil. Cook for 2 minutes each side or until golden. transfer to a plate. Repeat, in 3 more batches, with the remaining tortillas. Set aside to cool. Break into coarse pieces.
- Step 2Reduce heat to medium. add the chicken to the pan. Cook for 5-6 minutes each side or until cooked through. Set aside to cool slightly. Slice the chicken.
- Step 3Combine the lime juice and oil in a bowl. Place the tortilla, chicken, mesclun, tomato, onion, avocado and feta in a large bowl. Season with salt and pepper. drizzle over the dressing and toss gently to combine. divide the salad among serving plates.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1978 kj
Energy
31g
Fat Total
10g
Saturated Fat
4g
Fibre
33g
Protein
84mg
Cholesterol
562.34mg
Sodium
4g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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