European Chicken Salad tacos
INGREDIENTS
300g boneless, skinless chicken breasts cut into approx. 2 inch chunks
2 radishes rinsed in boiled water and chopped
½ red capsicum and ½ green capsicum, deseeded
½ cup pitted green olives and 1/4cup sliced black olives
1 medium chopped onion
½ deseeded skinless green apple wedges sliced
4-6 large leaves of lettuce/cabbage
For the dressing:
4 tablespoons of Impresso's premium eggless mayonnaise
1 tablespoon of fresh strawberry, or blackberry puree
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
1 tablespoon fresh basil- chopped / 2 teaspoons dry basil
STEPS
1
Boil water with salt in a pot for 5 minutes
2
Add the chicken breasts (cut into medium chunks). Cook and then simmer the heat for 5 minutes
3
Turn off the heat and cover the pot. Let the chicken sit for 15 minutes. Remove the cover and let the water cool
4
Remove the chicken from water and dice it
5
Make the dressing: Prepare the chicken salad dressing in a large bowl. Mix the mayonnaise, berry puree, and lemon juice together
6
Taste for the balance of sweetness and acidity. You can adjust the sweetness and citrus according to your taste. The dressing should neither be too sweet, nor too sour
7
You can adjust by adding salt and black pepper
8
You can adjust by adding salt and black pepper
9
You can adjust by adding salt and black pepper
10
You can adjust by adding salt and black pepper
11
You can adjust by adding salt and black pepper
12
Mix capsicums, olives, onion, and apple with dressing
13
Mix dressing with chicken and veggies
14
Now open the cabbage/ lettuce leaves and put in the chicken. Put the dressing mixture on lettuce and fold it. Repeat the same with all lettuce leaves and make individual rolls
15
Finally garnish the rolls with basil & serve
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