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Tex Mex chicken salad


  • To make the dressing, combine the sour cream with 2 tbsp chopped coriander, the chillies and lime juice. Taste for seasoning.
  • In another bowl, toss the spring onions, tomatoes, corn, avocado and chicken with the dressing to taste. Also taste for seasoning.
  • Grill or BBQ the tortillas.
  • To serve, place a tortilla on individual plates, mound the salad on top and sprinkle with the remaining coriander.


  • 2 tbsp sour cream
  • 3 tbsp chopped fresh coriander
  • 2 small red chillies, finely sliced
  • juice of 1-2 limes
  • 2 spring (green) onions, finely sliced
  • ½ punnet cherry tomatoes, quartered
  • kernels of 1 barbecued (or grilled) corn cob
  • 1 small avocado, diced
  • 1 cup shredded skinless, cooked chicken
  • 4 tortillas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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