Tex Mex chicken salad recipe

Serves 4 For the Tex Mex marinade: 1 red pepper 1 clove garlic, peeled and roughly chopped Piece of ginger about the size of your thumb, scraped and roughly chopped ½ red chilli, roughly chopped ½ tsp cayenne pepper 1 tbsp honey 1 tbsp Lingham's chilli sauce ½ bunch coriander stalks 2 tbsp olive oil For the salad: 1 cos heart 2 roasted red pepper 1 avocado ½ bunch coriander 4 chicken breasts For the dressing: 1 tbsp Lingham's chilli sauce 1 tsp balsamic vinegar 2 tbsp olive oil Blitz the marinade ingredients together to a purée. Cut the chicken into strips, and coat with the marinade, leave overnight. Wash the cos and cut into bite-size pieces, cut the roasted pepper into strips. Sear and roast the chicken. Allow to cool. Place the cos in a bowl. Peel the avocado and cut into chunks. Scatter the chicken, peppers, avocado and coriander on top of the lettuce. Shake the dressing, coat the leaves and serve.