Nachos Salad

Ingredients 

• 20-22 nacho chips
• 1/2 cup red kidney beans (rajma), boiled
• 1 chicken breast
• 7-8 iceberg lettuce leaves
• 2 tablespoons oil
• 10-12 baby tomatoes, halved
• 2 tablespoons grated cheese

For salsa

• 6 tablespoons chopped mixed vegetables (onion, tomato, green chillies) 
• 5 tablespoons tomato ketchup
• 2-3 coriander sprigs
• Salt to taste
• Black pepper powder to taste
• 1 lemon

Method

1. To make salsa, put mixed chopped vegetables, tomato ketchup, torn cilantro, salt and black pepper powder into a grinder jar and grind to a coarse mixture. Transfer into a bowl.
2. Halve lemon and squeeze the juice of one half into the bowl and mix well.
3. Heat oil in a non stick pan. Sprinkle salt and black pepper powder on chicken breast and place in the pan. Cook, turning sides, till well browned from both the sides.
4. Tear iceberg lettuce and put into another bowl. Add rajma and baby tomatoes. Crush nacho chips and add along with salsa and toss well.
5. Place salad on a serving dish and top with cheese. Cut cooked chicken into pieces and put on top. Serve immediately.

Nutrition Info