Mexican salad with is an excellent dish for a New Year’s Eve party or any parties. Juicy chicken bits, crunchy pepper and a pinch of spicy, fresh ground chili along with that. Yummy! Serve it with crispy tortilla chips.
Ingredients:
- 1 big chicken breast
- chicken seasoning – to taste
- 3 spring onions
- 1 big green pepper
- 1 big yellow pepper
- 1 big red pepper
- 400 g canned red beans
- dried chili in a grinder– to taste
- salad herbs in a grinder – to taste
- 2 tomatoes
- Tacos (or baked tortilla chips) – a couple of tortilla pancakes
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Preparation:
- Cut the chicken breast into strips, add chicken seasoning. Fry on a hot pan, when almost fried cover the pan so that the chicken doesn’t get dry. Put away for cooling.
- Drain the red beans from pickle and rinse with water.
- Cut the peppers in strips, the tomatoes in chunks, the onions in feathers.
- Put all the ingredients (except the chicken and tortillas) into a bowl.
- Mix olive oil and balsamic vinegar. Pour the mixture over the salad. Season it to taste with salad herbs in a grinder and dried chili in a grinder. Stir it gently.
- Put the fried chicken strips on the top.
- Cut tortillas into triangles. Fry them on a small amount of oil, to get them brown. Serve along with the salad. Bon appétit!
