• 100g snow peas, trimmed
• 2 tortillas
• 1/4 cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 1 cooked barbecue chicken
• 1 tsp taco seasoning
• 1 cup coriander leaves
• 1 cup mint leaves
• 3 Qukes (baby Lebanese cucumbers), sliced lengthways into ribbons
• 1/2 red onion, thinly sliced
• 1 avocado, halved, thinly sliced
• Juice of 1 lemon
• 1/3 cup sour cream
• 2 Tbsp finely chopped chives
• Micro herbs, to serve
Preheat oven to 180°C. Line an oven tray with baking paper. Put snow peas in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes, then drain and transfer peas to a large bowl of iced water. Once cold, drain well and slice in half on the diagonal. Set aside.
To make tortilla crisps, cut tortillas into 1cm-thick strips and transfer to a large bowl. Add 1/2 of the oil and toss to coat. Season with salt and pepper. Arrange on prepared tray in a loose mound so crisps cook with shape rather than as flat pieces. Cook for 7-8 minutes or until golden. Set aside to cool. Strips will crisp up while standing.
Remove chicken meat from carcass. Discard carcass and skin. Shred meat in bite-size pieces and put in a large bowl. Add taco seasoning and remaining oil.
Add coriander, mint, cucumber, onion and avocado, then gently toss to combine.
To make dressing, put lemon juice, sour cream and chives in a small bowl and stir until combined. Season with salt and pepper.
Divide salad among serving bowls and top each with a few tortilla crisps and micro herbs. Drizzle over dressing and serve with remaining crisps on the side.