Mexican chicken tortilla salad

Try this crispy chicken tortilla salad for a simple and speedy weeknight dinner.

• 2 corn cobs, husks removed
• 1 tablespoon olive oil
• 600g Coles RSPCA Approved Chicken Schnitzel
• 2 corn tortillas
• 1 baby cos lettuce, trimmed, leaves removed, torn
• 1/2 cup roasted red pepper strips
• 4 spring onions, thinly sliced
• 1 avocado, sliced
• 150g cherry tomatoes, halved
• 1/3 cup (100g) Nando’s Perinaise Peri-Peri Mayonnaise
• 1 tablespoon lime juice

1. Step 1

   Heat a barbecue or chargrill plate on medium heat. Cook corn, turning frequently, for 10 mins or until charred. Transfer corn to a plate. Set aside for 10 mins to cool. Remove the kernels from the cob.

2. Step 2

   Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the chicken for 3 mins each side or until cooked through. Transfer to a plate. Thickly slice.

3. Step 3

   Sprinkle the tortillas with water and chargrill for 2-3 mins each side or until crispy. Coarsely tear into small pieces.

4. Step 4

   Arrange the lettuce on a large platter. Top with the red pepper strips, spring onion, avocado, tomato, tortilla and chicken. Combine the mayonnaise, lime juice and 1 tablespoon water in a jug. Season with salt and pepper. Drizzle the salad with dressing to serve.

5. Step 5