Food for the soul and ready in 15 minutes.

I fell in love with Mexican food when living in the US and this salad has become a staple for me. It is actually super easy to make and on a summer evening as dusk sets ‘asombroso’ (amazing).

Serves: 2

Ingredients
Small chicken breast fillet
Corn chips (no seasoning)
Qtr cup brown rice
Oregano
Coriander
Burrito season mix (get the good stuff with Paprika, Cayenne pepper, Chillies, Cumin etc.)
Handful of lettuce
Salsa
Lemon and lime
Avocado
Jalapenos
Sour cream*
Refried beans*
Handful of shredded Mexican mix or tasty cheese*

* switch out or mix up these ingredients

Before you leave;
To make life easy cook the rice before you leave, sprinkle and mix in a small amount of Oregano and store in a container.

Instructions;
Cut chicken in small strips, season with burrito seasoning mix and cook in a hot pan.
Warm up the rice and place on plate with chips.
Cut the avocado into slithers and finely chop the lettuce. Place a nice dollop of sour cream, refried beans or cheese on top. Add chicken, salsa and coriander. Good squeeze of lime or lemon.

Basecamp Contributor: Mello Bouwmeester