Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. De-seed and finely slice the peppers. Peel and slice the onion.
2 Fry chicken
Drizzle the chicken with oil, sprinkle with half of the fajitaseasoning. Heat a non-stick pan over a medium-high heat. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
3 Fry peppers
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the peppers and onions with a pinch of salt and cook for 4 min. Add the fajitaseasoning (and a splash of water if needed) and cook for 2 more min until softened. Once ready, remove from the heat and set aside.
4 Prep salad
Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Wash and finely slice the romainelettuce. Roughly chop the tomatoes.
5 Make dressing
Finely chop the coriander leaves. Peel and mince the garlic. In a bowl, combine the sourcream, honey, juice of the lime, oil, a pinch of chipotlepowder(spicy!), the garlic and the coriander. Season. This is your dressing.
Slice the chicken. Divide the lettuce between bowls, then top with the sliced chicken, peppers and onions, avocado and tomato. Drizzle with the dressing. Enjoy!