VIDEO | Cajun Chicken Summer Salad With Tortilla Chips

30 minutes serves 4
Ingredients
  • 300g chicken breast, cut into strips
  • 200g avocado, sliced
  • 4 small tortilla wraps
  • ½ a red or yellow pepper, sliced
  • ½ an iceberg lettuce, shredded
  • ¼ a red onion, sliced
  • 2 large or 4 smaller tomatoes, sliced

Spice Mix

  • ¼ tsp paprika
  • ¼ tsp garlic granules
  • ¼ tsp onion salt
  • ¼ tsp cayenne pepper
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp freshly ground black pepper

Dressing

  • 100g fat free Greek yoghurt
  • 1 garlic clove, minced
  • ¼ tsp lemon juice
  • A handful of finely chopped coriander
Method
  1. Mix all the spices together and sprinkle onto the chicken
  2. Heat some low-calorie cooking spray in a grill or frying pan and cook the chicken until cooked through (about 8-10 minutes)
  3. Toast the tortillas in a dry frying pan, spread out on a surface so they crisp up a bit as they cool, then cut into triangles
  4. Combine all the dressing ingredients and mix thoroughly
  5. Divide the lettuce, pepper, onion, avocado and tomatoes between four plates
  6. Divide the chicken between the plates
  7. Divide the tortilla pieces between the plates
  8. Top with the dressing
  9. Enjoy!