Mexican Salad

Mexican Salad Ingredients

1 package Tilda wholegrain 2-minute Basmati rice.2 chicken breastChicken seasoning ( 1 tsp salt, 1 tsp paprika &1/2 tsp black pepper)1 tbsp olive oil8 leaves romaine lettuce1 avocado

Corn And Black Bean Salsa

1/2 cup Whole-wheat crunchy pita bread1/4 cup Sour cream1/4 cup SalsaCilantro1/2 cup black beans1/4 cup corn1/2 a small tomato chopped2 tbsp chopped cilantro1 tbsp olive oil1/2 tsp salt1/4 tsp cumin1/2 of 1 lime

Whole-grain Pita Chips

1/2 pita bread cut into small pieces andair fried or baked at 350f till crispy.

Direction

1: mix all the ingredients for the corn and black bean salsa then set to the side.2: Season the chicken with salt, pepper and paprika.3:in a heated pan add olive oil then add the chicken.4:cook for 6 to 7 minutes on each side depending on how big is your chicken pieces.5:when chicken is done set on the side.6: chop lettuce and cut the avocado7: warm-up Tilda 2 minute basmati rice in the microwave following the direction on the package.8: start assembling the salad in a bowl add first the chopped lettuce.9: cut the chicken breast into thin pieces and add on top the lettuce.10: add 1/2 a cup of Tilda rice beside the chicken.11: add avocado and corn and bleach bean salsa.12: add 2 tbsp sour cream and 2 tbsp salsa.13: add the crunchy pita bread and top it with fresh cilantro.14: enjoy.