Ingredients
• 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
Method
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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.
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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.
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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.
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Add coriander, mint, cucumber, onion and avocado, then gently toss to combine.
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To make dressing, put lemon juice, sour cream and chives in a small bowl and stir until combined. Season with salt and pepper.
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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.