1 pack Greene Farm Hand Prepared Chicken Breast (300g), sliced (NOT IN PACKAGING) 150g cherry tomatoes, halved 60g red onion, diced 2 small avocados, pitted, and cut into chunks 200g romaine lettuce 32 large corn tortilla chips (unsalted or salted) For the lime, coriander and jalapeño vinaigrette 4 tbsps freshly squeezed lime juice 2 tbsps fresh coriander, finely chopped 2 jalapeño chillies (seeds removed), finely diced 120ml extra virgin olive oil ½ tsp ground cumin sea salt and freshly ground black pepper
-Start by making the lime, coriander and jalapeño vinaigrette.
-Place all the ingredients in a bowl and whisk together and set aside.
-In a large bowl, place the sliced chicken, halved tomatoes, diced red onion, avocado, and romaine.
-Then pour over the dressing and toss the salad lightly.
-Divide the dressed salad into 4 bowls and just before serving place the tortilla chips around the edge of each bowl.
If you're looking for a Friday fish dish that is quick and simple to prepare then look no further than this morning's Seafood Pie. Fishmonger George Stephens joined us to dish up this family favourite.