Mexican Salad with Tortilla Chips

For Mexican Salad with Tortilla Chips, briefly sear the chicken fillet in a little olive oil on all sides. Season with salt and pepper. Leave to cool. Grate the lime and then squeeze it.

Mix the lime rasps with the juice, honey, balsamic vinegar and the olive oil in a bowl to make the dressing. Season to taste with salt and pepper.

Cut the avocado in half, remove the stone, and cut the flesh into small pieces. Dice the tomatoes and cut the jalapenos into fine rings.

Clean and wash the lettuce, then spin dry. Then loosely mix the lettuce with all the other ingredients (except for the tortilla chips). Add the dressing and mix again carefully.

Then arrange on plates and crumble the tortilla chips on top. Finally, garnish with finely chopped chives.

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