2 cups rice - brown rice for a healthier option
2 cups black beans
2 chicken breasts
4 large ripe tomatoes
1 red and 1 yellow pepper
fresh corn or 1 tin corn kernels
hard cheese (cheddar or Jack)
Spices used - coriander, cumin, chili powder, cayenne pepper, smoked paprika, garlic
THE RICE - cook the rice of your choice and add a splash of lime/lemon juice and sprinkle with chopped cilantro/coriander.
THE BEANS - Soak the black beans overnight to reduce the cooking time. Boil them in a pot with a little chicken stock, dash of chili powder, cumin, and cayenne pepper.
THE CHICKEN - Slice chicken breasts lengthwise in half and brush with olive oil.
Add juice of 1/2 a lemon, 1/4 tsp cumin, 1/4 tsp cayenne, 1/2 tsp chilli powder, 1/4 tsp smoked paprika, 2 cloves crushed garlic, salt and pepper and cook in skillet until golden
THE PEPPERS AND CORN - Cook the peppers and corn in the skillet just to get that chargrilled look but keeping them crunchy.
THE GUACOMOLE - 2 avocado, peeled and diced, 1/2 onion, chopped finely,1 teaspoon minced garlic, chopped cilantro/coriander, Juice of 1 lime, Salt and pepper to taste
Chop the avocado, and onion. Add minced garlic, chopped cilantro , lime juice and salt and pepper to taste.
THE PICO DE GALLO - 3 ripe tomatoes, chopped finely, 1/2 onion, chopped finely, 2 teaspoon minced garlic, 1 jalepeno chili , Juice of 1 lime, 4 Tablespoons cilantro, plus extra for garnishing, salt and pepper
Chop the tomatoes and allow the juice to drain off. Add the onion, garlic, cilantro, salt and pepper and lime juice.
To Assemble the salad
Place taco baskets on a plate and start with shredded iceberg lettuce.
Next add the rice, beans, peppers and corn.
The Pico de Gallo goes on top of this, and then the Guacamole, and cheese.
Add sliced chicken and top with a dollap of sour cream and more cilantro to garnish.