Nacho Chicken Salad

Name: Nacho Chicken Salad
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 8
Cuisine: Mexican
Ingredients: 300 g nachos; 30 ml olive oil; 2 tbsp Robertsons spicy barbecue (spicy shisanyama); 1 whole chicken; 15 ml olive oil; 1 medium onion chopped; 2 garlic cloves chopped; 1/2 green chilli chopped; 2 tbsp Robertsons spicy barbecue (spicy shisanyama); pinch Robertsons cayenne pepper; 1/2 cup tinned tomatoes; Robertsons Atlantic sea salt to season; 125 g cherry tomatoes chopped; 2 red peppers diced; 1 red onion chopped; 1 avocado chopped; handful fresh coriander chopped

8 People
85 min.
easy

Bored of your everyday salads? Spice things up with this deliciously filling Mexican nacho chicken salad.

Ingredients

300 g nachos

For the Chicken

30 ml olive oil
2 tbsp Robertsons spicy barbecue (spicy shisanyama)
1 whole chicken

For the Sauce

15 ml olive oil
1 medium onion chopped
2 garlic cloves chopped
1/2 green chilli chopped
2 tbsp Robertsons spicy barbecue (spicy shisanyama)
pinch Robertsons cayenne pepper
1/2 cup tinned tomatoes
Robertsons Atlantic sea salt to season

For the Salsa

125 g cherry tomatoes chopped
2 red peppers diced
1 red onion chopped
1 avocado chopped
handful fresh coriander chopped

Cooking Method

Preheat the oven to 200 °C .
Combine the olive oil and Robertsons Spicy Shisanyama together in a small bowl. Rub the chicken with the spice rub mixture.
Roast in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.
Pull the chicken apart with 2 forks.
Heat the olive oil in a large frying pan over medium high heat. Fry the onion, garlic and chilli for 5 minutes or until softened.
Add the chicken, Robertsons Spicy Shisanyama, Robertsons Cayenne Pepper and tomatoes and fry for 5-7 minutes. Season with salt. Remove from the pan and set aside.
For the salsa- combine the red pepper, red onion, avocado and cherry tomatoes together in a medium sized bowl.
Serve the chicken with the salsa and nachos. Serve with fresh coriander and crunchy salad.