Tex-Mex salad

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 3 Tomatoes
  • 1 can(s) (425 ml) Vegetable corn
  • 1 Head iceberg lettuce
  • 2 Avocados
  • 1-2 TABLESPOONS Lemon juice
  • 8 discs Tortilla bread (Syrian flat bread)
  • 300 g Chicken filet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Flour
  • 1 Egg
  • 100 g Breadcrumbs
  • 4 TABLESPOONS Oil

Directions

  1. 1

    Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Rinse corn and drain. Clean, wash and chop iceberg lettuce. Halve avocados, remove stone.

  2. 2

    Remove the pulp from the peel, cut into pieces and sprinkle with lemon juice. Mix the prepared salad ingredients. Line 4 bowls with 2 flat cakes each. Distribute the salad in the bowls. Wash the chicken fillet, dab dry and cut into large pieces.

  3. 3

    Season flour with salt and pepper. Whisk the egg. Turn the meat in flour, egg and breadcrumbs one after the other. Heat oil in a pan. Fry the meat at medium heat for about 7 minutes while turning.

  4. 4

    Distribute into the bowls.

Nutrition Facts

KCAL
660 kcal
CARBS
82 g
FATS
42 g
PROTEINS
32 g

Categories & Tags

MiscellaneousMain dishSalad