Tropical Chillied Chicken with Avocado-Corn Salsa, Crisp Corn Tortillas and Thinly Sliced Lettuce

Name: Tropical Chillied Chicken with Avocado-Corn Salsa, Crisp Corn Tortillas and Thinly Sliced Lettuce
Yield: Serves 4
Cuisine: Mexican
Ingredients: 4 lettuce leaves, cut into 0.75 cm/¼ in wide strips; 100 g/4 oz crisp corn chips, or 6 corn tortillas cut into 1.25 cm/½ in wide strips, then fried in hot oil until crisp and golden; 25 ml/1 fl oz vegetable oil, or as needed; Avocado and Corn Salsa; Juice of 2 oranges, 2 limes and 2 lemons; 3 cloves garlic, chopped; 1 fresh hot chilli, seeded and chopped; 1 teaspoon salt; 4 chicken breasts, boned, skinned and lightly pounded to an even thickness; 1½ teaspoons mild chilli powder; 1½ teaspoons paprika; 1 teaspoon cumin; ½ teaspoon oregano

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

This dish is inspired by New Mexico, and is a riot of colours, tastes and textures. It’s quite mild, and welcomes a jolt of hot sauce on the side.

Unlike many south-of-the-border dishes, all of the ingredients for this one are easily available.

Ingredients

Juice of 2 oranges, 2 limes and 2 lemons

Americas
Mexico
Main course
Central America
Gluten-free
Spicy

Method

Mix the citrus juices with the garlic, fresh chilli, chilli powder, paprika, cumin, oregano and salt. Add the chicken breasts and marinate for 30 minutes at room temperature.
Remove the chicken breasts from the marinade, reserving the marinade for the sauce.
Heat the oil and sauté the chicken breasts very quickly on each side. Remove to a plate and ke