Tex-Mex Salad With Sweet Chili Dressing

• 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

1. Toss avocado with lemon juice, tomatoes, sweet corn and lettuce. Place 2 tortillas in each serving bowl then fill with salad. Set aside.
2. 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.
3. Mix sweet and sour sauce, vinegar, remaining oil, sugar, herbs and chili. Season then drizzle over salad. Serve garnished with parsley leaves.

avocados, lemon juice, tomatoes, sweet corn, tortillas, flour, egg, breadcrumbs, olive oil, chicken, sweet, white wine vinegar, sugar, parsley, cilantro, red chili

Taken from recipes-plus.com/api/v2.0/recipes/18940 (may not work)