Mexican taco salad

Name: mexican taco salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Red onion; broken head of iceberg lettuce; 400 g corn fantasia kidney bean / sweet pepper look; 300 g chicken fillet strips; 3 el traditional olive oil; 2 avocado; 12 taco shell box; 300 g salsa sauce mild pot

A tasty healthy taco salad on Mexican recipe with chicken.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Preheat the oven to 180 ° C.
Cut the onion into thin rings. Cut the iceberg lettuce into strips. Drain the corn.
Heat the grill pan. Brush the chicken with the oil and sprinkle with salt and pepper. Grill the meat 4 min. Turn halfway. Allow to cool.
Halve the avocados, remove the kernel and scoop out the pulp with a spoon. Cut in strips lengthwise.
Mix the corn with the onion rings.
Heat the tacos according to the instructions on the package. Put the tacos in a long bowl and fill them half with the iceberg lettuce.
Scoop the corn salad in and spread the chicken, avocado and salsa over it.