Chicken Salad Baskets
olive oil to brush
4 x 25g/1oz soft tortillas
2 tbsp vinaigrette
juice and grated zest of 1 orange
1 red chilli, seeded and diced
8 cherry tomatoes, halved
1 red (bell) pepper, seeded and chopped
½ red onion, finely chopped
50g/2oz baby salad leaves
225g/8oz cooked chicken breast, diced
4 tbsp guacamole
3 tbsp chopped fresh coriander (cilantro)
1 Preheat the oven to 200°C/400°F/Gas 6. Brush four Yorkshire-pudding moulds with oil.
2 Press the tortillas down into the moulds to make a basket shape. Cook in the oven for 8–10 minutes until crisp and golden. Remove from the oven and cool.
3 Mix together the vinaigrette, orange zest and juice and chilli for the dressing.
4 Mix together the tomatoes, red pepper, onion, salad leaves and chicken. Add the dressing and toss gently.
5 Divide between the tortilla baskets and top each one with the guacamole. Sprinkle with coriander.