In the kitchen: Mexican salad

I have never really finished a salad before but things changed after I tried this one. I have heard people say that healthy foods are not delicious but I beg to disagree when it comes to this salad. Mebs Kara, the General Manager of Accord Hotel/OC Pizza Bar and Grill, says the Mexican salad is light but can be filling and is a good choice for dinner. “The salad is both soft and crunchy with the triangular nacho chips, soft well grilled chicken among other vegetables which makes it very delicious,” he says. Prep time: 1o min What you’ll need •Nacho chips •Tomatoes•Lettuce•Pico de gallo sauce •Grilled chicken or beef•Sweet corn Procedure •Place the lettuce in a large bowl and spread it out to make it almost flat. •Place the triangular multi coloured nacho chips on the sides for proper presentation of the salad. •Add large pierces of cut tomatoes in the salad. •Cut the grilled chicken/beef into very think pieces and lay it over the salad.•Evenly distribute the sweet corn which must be dump over the mixture and add onions over every bit of it. •Pour some pico de gallo sauce in a separate bowl and serve the salad. The pico de gallo sauce can be sprinkled over the whole salad or over each of the nacho chips to make them softer. patrick.buchana@newtimes.co.rw

Lifestyle

In the kitchen: Mexican salad