MEXICAN CHICKEN SALAD

4 chicken breasts, butterflied

olive oil, to drizzle

2 cooked mielies

410g tin red kidney beans, drained

1 avocado, sliced

squeeze of lemon juice

1 red onion, cut into thin wedges

2 tomatoes, cut into wedges

handful each coriander and rocket, chopped

handful nachos chips, lightly crushed

Heat a griddle pan over high heat, drizzle the chicken with oil and fry for 3 minutes each side until chargrilled and cooked. Season and shred.

Cut the mielies off the cobs in chunks and mix with the beans, avocado, lemon juice, onion, tomato, coriander and rocket.

Serve with extra coriander leaves and a sprinkling of nachos.

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