Meals and Courses

Mexican Chicken Burgers with Tomato Salad

cook 20 mins
  • 2 boneless, skinless chicken breasts, about 150 g (5 oz) each, halved horizontally
  • 2 teaspoons fajita seasoning
  • 1 tablespoon olive oil
  • 1 red pepper, cored, quartered and deseeded
  • 2 soft burger buns, halved
  • 1/2 avocado, peeled, stoned and sliced
  • 2 tablespoons soured cream
  • chopped chives
  • 5 cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 red chilli, deseeded and chopped
  • 1 tablespoon chopped flat leaf parsley
  • squeeze of lime juice
  • salt and pepper
  • Coat the chicken pieces in fajita seasoning, place on a foil-lined grill rack and drizzle with the oil, then add the pepper quarters, skin side up, to the grill rack. Cook under a preheated medium grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and the peppers are soft and lightly charred.
  • Meanwhile, make the salad. Mix together all the ingredients in a bowl and season.
  • Mix together the soured cream and chives in a small bowl.
  • Toast the buns. Then fill with avocado slices, the chicken and the grilled peppers. Top with spoonfuls of tomato salad and soured cream. Serve with the remaining tomato salad.
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