Tex-Mex Salad With Sweet Chili Dressing

• 2 avocados pitted and flesh cut into pieces
• 2 tablespoons lemon juice
• 2 medium tomatoes chopped - NOT IN ORIGINAL INGREDIENT LIST
• 15 ounces sweet corn drained
• 1 head lettuce leaves iceberg, torn
• 8 tortillas
• 3/4 cup all purpose flour
• 1 egg beaten
• 1 cup breadcrumbs fine
• 6 tablespoons olive oil
• 10 1/2 ounces chicken breast cut into pieces
• 4 tablespoons sweet and sour sauce
• 3 tablespoons white wine vinegar
• 3 tablespoons granulated sugar
• 2 sprigs fresh parsley leaves picked and chopped, plus extra leaves, to garnish
• 4 sprigs cilantro leaves fresh, picked and chopped
• 1 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, head lettuce leaves, tortillas, flour, egg, breadcrumbs fine, olive oil, chicken, sweet, white wine vinegar, granulated sugar, parsley, cilantro, red chili

Taken from www.yummly.com/recipe/Tex-Mex-Salad-with-Sweet-Chili-Dressing-1410111 (may not work)