Mexican Chicken Salad in Baked Tortilla Bowl
Healthy and filling, this salad bowl is full of fresh ingredients and flavours. Even better when it’s served in a fun and easy to make edible tortilla bowl!
35 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings500 g chicken tenderloin, sliced
2 tsp light extra virgin olive oil
2 tbsp Community Co Taco Seasoning
1 can of black beans, drained and rinsed (to remove excess salt)
1 green capsicum, sliced
1 red capsicum, sliced
1 red onion, sliced
1 avocado, remove skin and seed
2 roma tomatoes, diced
1 Jalapeno pepper, finely chopped
1 bunch coriander, chopped (reserve a few sprigs for garnish)
2 limes, each cut into 4 wedges
2 packet 250g Community Co Microwave Brown Rice
4 large Community Co Whole Grain Tortillas
Directions
- Cook the brown rice according to the packet instructions.
- Preheat the oven to 150°C, place each tortilla in a heatproof bowl, bake for 10-15min until it's lightly toasted and holds its shape. Cool.
- In a medium bowl mix the chicken and 1 tsp of oil and taco seasoning together, marinate for a few minutes.
- Add capsicums and half of the sliced red onion to the marinated chicken.
- Meanwhile, make the salsa and guacamole.
- For the salsa, finely chop the other half of the red onion, mix together with jalapeno pepper, roma tomatoes and coriander, season with salt and pepper.
- In another bowl, mash the avocado with juice of half the lime and stir in ⅓ cup of the salsa. Season with salt and pepper.
- Heat up the black beans in a pan over medium heat.
- Preheat the BBQ, or heat a pan with 1 tsp of oil over medium heat.
- Grill or pan-fry the chicken, onion and capsicum until it’s cooked and slightly charred.
- Divide ingredients evenly over brown rice bowls served with lime wedges and fresh coriander to garnish.