Chicken Crunch Tango

Chicken Crunch Tango

Grilled chicken with mixed peppers, onions, corn, red kidney beans, and oven-toasted tortilla strips, finished with cilantro and a bright Mango Tango drizzle

PREP TIME COOK TIME
20 minutes 20-25 minutes
Yields: 4 servings

Ingredients

2 chicken breasts
2-3 mixed bell peppers, sliced
1 large onion, sliced into wedges
1 cup corn (canned or cut from corn on the cob)
1 cup red kidney beans, rinsed and drained
1-2 cups lettuce, chopped (optional)
2-3 tortillas, sliced into thin strips
3 tbsp olive oil (divided)
1/4 tsp Brisca Herb 'n' Salt (divided)
2 tbsp fresh cilantro leaves
4-5 tbsp Brisca Mango Tango

Instructions

1

Grill Chicken: Brush chicken breasts with 1 tablespoon of the divided olive oil and season with half of the divided Brisca Herb 'n' Salt. Grill for 5-6 minutes per side, then slice.

⏱ 5-6 minutes per side
2

Grill Veggies: Toss the bell peppers, onion wedges, and corn with 1 tablespoon olive oil and half of the remaining Herb 'n' Salt, then grill until lightly charred and tender.

3

Toast Tortillas (Oven): Place the tortilla strips on a tray, drizzle with the remaining 1 tablespoon olive oil, toss, and bake at 180°C for 6-8 minutes until crisp.

⏱ 6-8 minutes 🌡 180°C
4

Assemble: In a large bowl, add the optional lettuce (if using), then top with grilled chicken, grilled peppers, onions, corn, and red kidney beans. Add the toasted tortilla strips and season with the remaining Herb 'n' Salt.

5

Sauce Moment: Drizzle Brisca Mango Tango generously over the bowl and finish with fresh cilantro - ready to be served as a bright, crunchy Tango bowl.

Made with:Mango Tango, Herb 'n' Salt

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Select ingredients to add to your cart

Mango Tango

Mango Tango

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

mango-tango,herb-n-salt ["mango-tango","herb-n-salt","salad","chicken"]