Tacos with Avocado Chicken Salad
- 4 Chicken breasts (each 100 grams)
- freshly ground pepper
- 2 tablespoons vegetable oil
- Iceberg lettuce
- 1 small, red Bell pepper
- 1 small, green Bell pepper
- 150 grams Mayonnaise (and yogurt)
- 6 tablespoons Tomato-chili salsa
- cayenne pepper
- 2 teaspoons semi-dry sherry
- 2 Avocados
- 1 teaspoon lemon juice
- 12 Taco shells
Season chicken breasts with salt and pepper. Heat oil in a pan and fry chicken breasts for about 6 minutes on each side.
Rinse lettuce, trim, cut into fine strips and drain well. Rinse bell peppers, slice into quarters, remove seeds and ribs and finely dice.
Mix mayonnaise in a bowl with yogurt and tomato-chili salsa and season with cayenne pepper, salt and sherry. Add lettuce and bell peppers to the bowl and mix.
Peel avocados, cut in half, remove pits, cut avocados into small pieces and sprinkle with lemon juice. Cut chicken breasts into slices. and mix it together with the avocados among the lettuce. Fill taco shells with lettuce mixture, cover with chicken slices and avocados. Serve on plates.