Mexican Chopped Salad with Lime & Tequila Chicken Skewers
4 Tequila & Lime Chicken Skewers
1 red Pepper
1 yellow pepper
1 red onion
1 small tin of sweetcorn
1 small jar of black beans (or any bean you like)
4 tbsp San Marcos Pico de Gallo
150ml creme fraiche
1 tbsp honey
75g feta cheese
½ bag of tortilla chips
Cook the Tequila & Lime skewers either with a pan or a BBQ for around 8-10 mins or until cooked through.
Finely chop the peppers and onions.
Add each ingredient in little mounds in the bowl; the peppers, onio, sweetcorn, beans (drained) and the Salsa.
Make the dressing by adding the creme fraiche, the zest and juice of the lime and the honey, add some salt and pepper and mix well.
Add the chicken to the middle of the bowl of vegetables, crumble the feta cheese over the top of the ingredients and the chopped coriander, then drizzle the dressing over.
When you're about to serve, mix all the ingredients together well. Crush the tortilla chips and scatter over the salad and serve.