Serves 4
For the Tex Mex marinade:
1 red pepper
1 clove garlic, peeled and roughly chopped
Piece of ginger about the size of your thumb, scraped and roughly chopped
½ red chilli, roughly chopped
½ tsp cayenne pepper
1 tbsp honey
1 tbsp Lingham's chilli sauce
½ bunch coriander stalks
2 tbsp olive oil
For the salad:
1 cos heart
2 roasted red pepper
1 avocado
½ bunch coriander
4 chicken breasts
For the dressing:
1 tbsp Lingham's chilli sauce
1 tsp balsamic vinegar
2 tbsp olive oil
Blitz the marinade ingredients together to a purée.
Cut the chicken into strips, and coat with the marinade, leave overnight.
Wash the cos and cut into bite-size pieces, cut the roasted pepper into strips.
Sear and roast the chicken. Allow to cool.
Place the cos in a bowl. Peel the avocado and cut into chunks. Scatter the chicken, peppers, avocado and coriander on top of the lettuce. Shake the dressing, coat the leaves and serve.
