Tex-Mex Salad With Sweet Chili Dressing - cooking recipe

Ingredients

2 None avocados, pitted and flesh cut into pieces
1-2 tbsp lemon juice
2 None medium tomatoes, chopped - NOT IN ORIGINAL INGREDIENT LIST
1 - 15 oz can sweet corn, drained
1 head iceberg lettuce, leaves torn
8 None tortillas
3/4 cup all-purpose flour
1 None egg, beaten
1 cup fine breadcrumbs
6 tbsp olive oil
10.5 oz chicken breast, cut into pieces
4 tbsp sweet and sour sauce
3 tbsp white wine vinegar
3 tbsp granulated sugar
2 sprigs fresh parsley, leaves picked and chopped, plus extra leaves, to garnish
4 sprigs fresh cilantro, leaves picked and chopped
1 None red chili, thinly sliced

Preparation

Toss avocado with lemon juice, tomatoes, sweet corn and lettuce. Place 2 tortillas in each serving bowl then fill with salad. Set aside.
Dredge chicken in flour, egg then breadcrumbs. Heat 4 tbsp oil in a pan and fry chicken over medium heat, turning, for around 7 mins. Distribute between salad bowls.
Mix sweet and sour sauce, vinegar, remaining oil, sugar, herbs and chili. Season then drizzle over salad. Serve garnished with parsley leaves.