Tacos with Avocado Chicken Salad

Ingredients

• 400 g chicken breast fillet (4 fillets)
• Salt
• freshly ground pepper
• 2 tbsp oil
• Iceberg lettuce
• 1 small red bell pepper
• 1 small green bell pepper
• 150 g salad mayonnaise (with yogurt)
• 6 Tbsp tomato‑chili salsa
• Cayenne pepper
• 2 tsp semi‑dry sherry
• 2 Avocados
• 1 tsp lemon juice
• 12 taco shells

Instructions

1. 1.

   Season the chicken breast fillets with salt and pepper. Heat oil in a pan and cook the fillets for about 6 minutes per side.

2. 2.

   Slice the iceberg lettuce into fine strips, wash and drain well. Quarter the bell peppers, remove seeds and membranes, rinse and finely dice them.

3. 3.

   Whisk the salad mayonnaise with tomato‑chili salsa and season with cayenne pepper, salt, and sherry. Mix the mayo with the lettuce and peppers.

4. 4.

   Peel, halve, and pit the avocados. Cut into small pieces and drizzle with lemon juice. Dice the cooked chicken and combine it with the avocado mixture in the lettuce. Fill the taco shells.