A modern twist on a much-loved classic. Gluten and nut free and packed with fibre. Enjoy!

  • 30 minutes
  • 4 servings
  • 591 calories

Ingredients

  • 14 oz / 400 g chicken fillet
  • 1 tablespoon rapseed oil
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 1 tablespoon pepper powder
  • 1 teaspoon garlic powder
  • 3.5 oz / 100 g of iceberg lettuce
  • 10.6 oz / 300 g of kettle corn
  • 1 can black beans 15 oz / 380g
  • 3 tomatoes
  • 2 avocados
  • 1 red onion
  • 1 lime
  • 1 cup crushed nachos
  • 8.8 oz / 250 g  light quark
  • 1 cup / 2 dl chopped cilantro

Instructions

  1. Shred the chicken fillets, cook on high heat in oil, season with salt, cumin, pepper powder, garlic powder and salt.
  2. Shred the salad, dice the tomatoes into smaller pieces, finely chop the red onions, divide the lime into wedges.
  3. Distribute everything into four bowls.

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