This recipe was a case of throwing together random ingredients from the fridge, with awesome results. The taste is similar to a loaded Taco, but lighter because of the high veggie ratio and lack of cheese. The 'dressing' takes the form of commercial pico de gallo and a can of refried beans. What could be easier?
I hadn't planned to blog about this dish and anyways, I was too busy chomping away and feeling pleased with myself to take a picture the day of. So this snap is from the next day when the greens were a little less perky.
Come summertime, if you find yourself with some leftover chicken, make this dish and spare yourself standing over a hot stove! This dish serves four.
To make, wash and shred 1/4 head of green cabbage and 1/4 head of iceberg lettuce.
Peel, de-core and dice 1 ripe avocado.
De-core and dice 1 red or yellow pepper.
Finely slice 1 small bunch of green onions.
Steam 1 cup of green beans until tender-crisp, then cut into 1" pieces.
Shred 1-1/2 cups cooked chicken (I used leftover roast chicken).
Finely dice 4 Piri Piri peppers (or substitute 1 jalapeño pepper).
Wash and chop 1/2 cup cilantro.
Place cabbage, lettuce, avocado, pepper, green onion, green beans, chicken and Piri Piri peppers in a large mixing bowl. Toss with one can refried beans and 1 small container of pico de gallo.
Before serving, add the juice of two limes and 1-1/2 cups crushed Tostitos.