Ingredients

• 2 single chicken fillets
• 1 clove of garlic
• seasonings: salt, pepper, 1 tablespoon Mexican seasoning mix*
• 2 teaspoons potato starch
• 2 tablespoons olive oil
• 1 leek
• 1 can of corn
• 1 can of pineapple
• 1 can of red beans
• 150 g yellow cheese
• any lettuce
• 4 tablespoons mayonnaise
• 2 tablespoons yogurt or sour cream

Preparation

1. Cut the chicken fillets into cubes, mix with garlic pressed through a garlic press, season with salt, pepper and all the seasonings, then coat in potato starch at the end.
2. Heat fat in a pan, add the chicken and fry over higher heat until golden on each side.
3. Cut off the green leaves of the leek. Cut the white and light green part lengthwise in half and rinse thoroughly. Cut into strips, place in a sieve and pour boiling water over it from a kettle. Drain.
4. Place the beans in a sieve and rinse with running water, drain. Drain and chop the pineapple, and drain the corn. Grate the yellow cheese on the coarse side of the grater.
5. Layer the ingredients in a salad bowl, remembering to spread one layer with mayonnaise and spread yogurt or sour cream over it. Top with chopped lettuce leaves.