The finished recipe. Chicken Taco Salad with Tortilla StripsIngredients 1 to 6. 170 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 tsp, about 6 g Chipotle paste. 100 g Romaine lettuce. 100 g Black beans, tinned and drained (Drained weight.). 60 g Sweetcorn, tinned and drained (Drained weight.). 100 g Cherry tomatoesIngredients 7 to 12. 50 g Avocado (A third of one. At 190 kcal per 100 g it is where most of the fat is. Flesh only. Half a medium avocado is about 70 g.). 1 small, about 30 g Corn tortilla. 6 g Olive oil. Juice of a lime Lime juice. Half a teaspoon Ground cumin. A handful Fresh corianderStep 1. Cut the tortilla into thin strips, spread them on a tray and bake at 190°C for eight minutes until crisp. No oil; they crisp on their own.Step 2. Rub the chicken with the chipotle, cumin and salt and griddle it on a hot dry pan for five to six minutes a side. Rest and slice.Step 3. Whisk the oil and lime with a pinch of salt and toss the romaine, beans, sweetcorn and halved tomatoes in it.Step 4. Lay the chicken over, dice the avocado on top and finish with the tortilla strips and coriander.
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