Old El Paso

Succulent spiced chicken breast chargrilled or pan-fried and served with a colourful pepper and avocado salad with a sour cream and lime drizzle.

Ingredients

1 x Old El Paso Original Spice Mix for Smoky BBQ Fajitas
1 x Old El Paso Roasted Tomato & Pepper Salsa
1 x Old El Paso Nachips or tortilla chips
125ml sour cream
4 x skinless boneless chicken breasts
1 x lime, juiced
1 x red onion, finely sliced
1 x yellow or red pepper, finely sliced
1 x avocado, diced
1 x large head of lettuce, shredded
1 x tbsp vegetable or olive oil
A small handful of chopped coriander

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Instructions

1. Pre-heat BBQ or grill to medium

2. In a bowl or jug, make your dressing by mixing the sour cream with the lime juice and chopped coriander, then leave in the fridge for an hour or so to chill.

3. In another big bowl, mix the oil with Old El Paso Spice Mix for Smoky BBQ Fajitas, throw in the chicken and coat it well in the mixture. 
4. Cook the chicken breasts on a medium hot bbq, griddle pan or grill for 12-15 minutes, turning a couple of times until thoroughly cooked through. 

4. Make a bed of lettuce on a big serving platter or individual plates, then top with the sliced peppers, onions and avocado chunks. Tuck in some Old El Paso Nachips or tortilla chips around the edges - or put them in a different bowl as a side dish.

5. Slice up the chicken and lay it on top of the salad.

Make it your way

Drizzle over some of the sour cream dressing and a big spoonful of Old El Paso Roasted Tomato & Pepper Salsa - then dive in!

Cook’s tips

Go veggie and swap the chicken for slices of griddled or barbecued aubergine coated in the Old El Paso Spice Mix for Smoky BBQ Fajitas!

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