Author Jean Morrison
Crunchy Corn Chip Salad
I created this salad after reading a recipe in a magazine at the hairdressers. I got home and I could only remember a couple of ingredients so I had to invent the rest. It sounds a crazy recipe but it is really yummy. Plus, better still, it takes only a few minutes to prepare.
Cooking time: 0 minutes
Quantity: Serves 4 - 5
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1 tablespoon lime juice
1 tablespoon fish sauce
1/2 tablespoon oil
1/2 tablespoon mild sweet chili sauce
1 small lettuce, torn into pieces
1/2 cucumber sliced
1/2 capsicum (mild red pepper) sliced
1/2 tin pineapple pieces, drained
1/2 small red onion, finely sliced
1/2 tin baby corn spears
2 cups of diced cooked chicken
2 avocados, diced
1 bag of corn chips, around 250 gm (8 ounces) size is masses.
Place first four ingredients in a small jar and shake well. Set aside.
Prepare the salad ingredients but leave the avocado aside to prepare later. Lightly toss the salad.
Just before serving add the chicken, the avocados and half of the salad dressing and very carefully toss through the salad.
Place a big handful of corn chips on each plate. Pile on a heap of salad. Add a few more corn chips around the edges of the plate (and on top if you are like me and really like corn chips). Drizzle the remainder of the salad dressing over each plate and serve.
I've used canned fish for this recipe in lieu of chicken and it tastes delicious. The canned fish can tend to break up a little when you are trying to toss it through the salad so be extra careful. Really any cold cooked left over meat would do, especially roast beef, diced small. If avocados are not cheap then substitute tomatoes. Fish sauce comes from Asian food shops and some supermarkets. It still works well in meat dishes.
The lettuce is a member of the sunflower family. There is debate over where the lettuce originated from. Some say it came from the Mediterranean but others say it was cultivated by the Sumerians 6,000 years ago in the area we now know as Southern Iraq. Lettuce is exceptionally low in calories and contains 90% water. The darker outside leaves are more nutritious than the inner pale leaves. Iceberg lettuce is the one most commonly eaten but it is the lettuce with the least nutritional qualities. For nutritional reasons try Radicchio, Romaine (Cos) and Arugula (Rocket) and other colourful leaf varieties
Capsicums are from the nightshade family. They originated in Central and South America. They come in an amazing array of colours from bright red, yellows, oranges, purples and greens. Capsicums can be eaten in their raw form or they can be cooked. They range from very mild spiciness to extremely hot! Most species of capsicums contain capsaicin which is the chemical that causes the hot burning sensation when they are eaten. they are good sources of vitamin C.
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