spice up your summer

serves 4

ingredients

• 4 skinless, boneless chicken breasts
• Old El Paso® Spice Mix for Fajitas (35g)
• 125ml sour cream
• Juice of 1 lime
• 1 red onion, finely sliced
• 1 yellow or red pepper, finely sliced
• 1 avocado, diced
• 1 large head of lettuce, shredded
• Old El Paso® Roasted Tomato and Pepper Salsa (226g)
• Old El Paso® Nachips® (200g) or tortilla chips
• 1 tablespoon vegetable or olive oil

preparation

In a bowl or jug, mix the sour cream with the lime juice and stir in 1 tablespoon of the Old El Paso® Spice Mix for Fajitas - refrigerate until ready to use.

In another large bowl mix the remaining Spice Mix for Fajitas with the oil, add the chicken and turn in mixture to coat well. Cook chicken breasts on a pre-heated BBQ, griddle pan or grill on a medium heat for 12-15 minutes, turning a couple of times until thoroughly cooked through. Place lettuce, peppers, onions and avocado on a large serving platter or individual plates, tuck Nachips® or tortilla chips around the edges or serve separately.

to serve

Slice the chicken and lay it on top of the salad, drizzle over some of the sour cream dressing and the Old El Paso® Roasted Tomato and Pepper Salsa and dive in!