Spicy-Smoky Chicken Taco Salad
Serves: Serves 2-3
  • 1 chicken breast
  • 2 chipotle chillies in adobo
  • 1 lime
  • sea salt
  • 2 cups cooked brown rice
  • 8 cherry tomatoes, halved
  • 2 little gem lettuces, washed and torn
  • 1 avocado, sliced
  • 2 tbsp sour cream
For the pico de gallo:
  • 1 tomato
  • 4 pickled chillies
  • ½ small red onion
  • ½ bunch coriander (cilantro), to make about ½ cup chopped
  • 1 lime
  1. Slice the chicken breast in half horizontally, so you have two thin escalopes. Place them into a small bowl. Finely chop the chillies in adobo, and add them to the chicken, along with the juice of your lime and a big pinch of salt. Toss around to coat, and set aside to marinade for around 30 minutes.
  2. Meanwhile, make the pico de gallo. Remove the watery seeds from the tomato, and finely dice the flesh. Chop the chillies, onion and coriander into fine dice, about the same size as your tomato pieces. Place everything in the bowl and squeeze over the lime juice. Stir and set aside.
  3. Heat a cast iron pan over a medium heat, and when it's hot, add the chicken. Cook for around 5 minutes a side, or until charred on the oustide, and cooked through. Set aside to rest for 5 minutes, and then slice into strips.
  4. To assemble your salad, build a bowl with brown rice at the bottom, followed by a pile of cherry tomato halves, a mound of lettuce, some sliced avocado, as much chicken as you want, plenty of pico de gallo and a spoonful of sour cream.
  5. Toss with your fork and then eat!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/01/spicy-smoky-chicken-taco-salad.html