Chicken and Strawberry Mexican Salad

A tangy salad with the vibrant flavours and aromas of Mexico.

Wine Match: Mexican beer or Chardonnay

Serves 4
Prep time: 15 minutes
Cooking time: 10 minutes


  • 4 tortilla wrappers, roughly sliced
  • spray olive oil
  • 2 tsp cumin seeds combined with 2 tsp ground cumin
  • 2 cups roasted chicken meat, torn roughly
  • 1 x 250g punnet Victorian Strawberries, washed, hulled and
  • halved
  • 1 baby cos lettuce, washed and torn
  • 1 large avocado, diced
  • 1 cup washed coriander leaves
  • juice of one large or 2 small limes
  • 1 tbsp olive oil
  • cracked black pepper
  • sour cream to serve


  1. Pre heat oven to 160oC. Coat tortilla wrappers in a little spray oil, then lightly dust with the cumin seeds and powder. Place on a lined oven tray and bake until crisp.
  2. Keep warm.
  3. Combine the chicken, strawberries, lettuce, avocado and coriander in a large bowl. Mix together the remaining cumin, lime juice, oil and cracked pepper, then toss through the salad.
  4. Serve the salad in 4 individual bowls, with crisp tortilla strips and a dollop of sour cream.