I made this a few weeks ago and it was the perfect easy dinner for a hot summer night. We've been sweltering through a heat-wave for the past few days, 40C+ for several days and hot, hot nights, and this would have been just the thing - if I'd remembered. Doh!
Hubby particularly enjoyed this meal. It was light, refreshing with all the summery flavours through it and filling enough that he felt like he'd been fed. There's nothing worse than a light summer meal that's so light it leaves you hungry! I made a slightly modified version for the kids - minus just about anything with flavour - so they were happy too. The recipe uses a bought cooked chicken but I cooked up some chicken I had in the fridge instead and it worked out great.
Tex-Mex Chicken Salad
from 3 ways with... by Ross Dobson
Mash 1 avocado in a bowl with 125g (1/2 cup) sour cream and 2 tablespoons lemon juice and season well. Put the shredded meat and skin of a barbecued chicken in a bowl with 1 red onion, sliced into thin wedges, 2 large tomatoes, chopped into bite-sized pieces, 1 handful pitted black olives, 1 large handful chopped coriander (cilantro) leaves and stems, 3 tablespoons jalapeno chillies (in brine) and 3-4 handfuls shredded iceberg lettuce. Toss to combine and top with dollops of the avocado dressing. Serve in warm taco shells.