Mexican Fajita Layered Salad

METHOD

1. For the spicy potato wedge base, cut up a potato and coat with some paprika, garlic granules & chilli powder then spray with frylight and airfry for 20 mins at 180°.

2. Next, make your fajita chicken by adding your chicken breast (chopped into chunks) into a pan with the onions, peppers, garlic and fajita season and fry until cooked evenly and the veg is soft.

3. Begin to form your layered salad bowl by adding the cooked spicy wedges to the bottom of the bowl, then add your fajita chicken, then top with the lettuce, tomatoes, cucumber and spring onions.

4. Finally, top the dish with some sour cream and salsa and spring with the crushed Doritos and cheese.

THIS RECIPE WAS CREATED AND PHOTOGRAPHED BY GEMMA B SLIMMING.

YOU CAN BUY OUR ORIGINAL ROOSTER  IN BULK HERE.

What you will need