Mexican (ish) Chicken Salad
Kinda like a burrito bowl without the rice and beans but by all means include them if you want
Method:
1. Roast the half peppers, onion and chilli with a drizzle of oil in an oven at 180 degrees for about an hour or until the skins char. I actually like eating them like this but some people prefer to peel the charred skin off so to each their own. Season with salt and pepper.
2. Season the chicken with some cumin, cayenne pepper, coriander, salt and pepper and fry it off it pieces
3. Grate your cheese and slice up all your veg
4. Mix up your lettuce
5. Mix the chipotle seasoning or cumin through some mayonnaise with a squeeze of lime if you have it
6. Crush up the tortillas crisps
7. Serve everything together with some extra coriander and lime juice
