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Salsa:

  • Cherry tomatoes 60.0 g
  • Sweetcorn (grilled and off the cob) 60.0 g
  • Onions (chopped) 360.0 g
  • Jalapeño peppers (deseeded and finely chopped) 50.0 g
  • Coriander (fresh) 40.0 g

Guacamole:

  • Avocados (firm, diced) 600.0 g
  • Lemon 2.0 pc
  • Sunflower oil 150.0 ml
  • To taste Salt

Chicken:

To Assemble:

  • Corn chips (plain) 500.0 g
  • Cheddar cheese (grated) 630.0 g
  • Coriander (as required)
  1. Step 1

    •  Pre-heat the grill for direct cooking over high heat and the oven to 180 °C.
  2. Salsa:

    • Combine all ingredients.
  3. Guacamole:

    • Dress the avocado with the juice of 2 lemons, olive oil and salt to taste. 
  4. Chicken:

    • Mix the Knorr Professional Chicken Stock Granules and oil, then rub onto chicken breast. Cook the chicken breasts in the oven until golden brown and cooked. 
  5. To Assemble:

    • Top the chicken breast with guacamole then the salsa, then add the corn chips and cheese. Melt the cheese under the salamander.
  6. Chef's Tip:

    • Halve and separate avocados and remove pit with a spoon. With the skin intact, using a small knife dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl