On the menu you can find diverse dishes as salads, soups, wraps but also a wide variety of breakfast delicacies! Since Christopher traveled a lot in his previous job, the many different tastes of International cuisine now flow into the diversity of dishes in his own recipes. At Health Kitchen I tried one of his favorite Mexican dishes on the menu and was really lucky because he revealed the recipe which I am sharing with you today- a hearty grilled chicken taco salad – a real delight!
Red kidney beans, corn, tortilla tacos, cheese and avocado are the main ingredients in this dish. A very light and garlic tasting homemade mayonnaise and yoghurt dressing gives the salad extra creaminess. A meal full of luscious flavor, for any time of the year!
For the dressing…
- 100ml olive oil
- 2 egg yolks
- 1 tbs. mustard
- 1 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- a handful parsley, chopped
- 1 tbs. vinegar
- one small garlic clove, finely minced
- 1 tbs. salt
- 1 tbs. pepper
- 125g yoghurt
For the homemade mayonnaise mix the egg yolks using a fork- slowly add the olive oil. When the egg olive oil mixture turns firm, add the rest of the ingredients one after another.
For the salad…
- iceberg lettuce
- 2 tomatoes
- 120g drained corn
- 140g red kidney beans
- 60g cheddar cheese grated, or any other aromatic cheese you prefer
- 80g tacos
- 1 avocado
- 200g chicken breast Chop the iceberg lettuce, thinly slice the tomato, dice the avocado and toss with the corn and the red kidney beans in a large bowl. Add the dressing to the salad. Cut the chicken breast into 1-2 cm pieces and fry with one tbs. of olive oil in a large pan for about 5 minutes. Arrange the salad: Place the lettuce mixture in two bowls. Sprinkle the cheese, tacos and chicken breast right on top. Add a little dressing…
Buen provecho!
Enjoy!