This is a simple easy recipe but just a little bit different with the pea salad. Make sure you have the chipotle in adobo for the dressing. It makes all the difference- I order from Mexican Ingredients here which I can recommend if you are in Ireland. (This is not a sponsored post!)

Chicken Fahitas with a Pea Cherry Tomato and Onion Salad and Chipotle Ranch Dressing

Serves 6

6 chicken fillets off the bone and flattened
100ml olive oil
1 tsp fennel seeds
1 tbsp garlic paste or approx. 4 garlic cloves peeled and mashed
1 tbsp each of sweet paprika and oregano
1 tsp ground cumin
2 bay leaves
Salt and pepper

2 small corn tortillas per person

For the chicken
Combine everything and toss the chicken in and marinate, covered in the fridge for a couple of hours or overnight if you have it. Heat a heavy bottomed pan or griddle, remove the chicken from the marinade and cook it on the pan for about 5 minutes per side until cooked through, Remove and slice and keep warm.

For the Pea Tomato and Onion salad
200gr cooked peas
150gr cherry tomatoes quartered
Juice and zest of 1lime
4 tbsp chopped coriander
1 small white onion very finely sliced
Salt and pepper
Combine everything and set aside until needed

Chipotle Ranch Dressing
1 tbsp Mayonnaise
4 tbsp Natural Yoghurt
2 tbsp butter milk
Juice of 1 Lime
1 tsp brown sugar
1 tsp Chipotle in adobo
1 clove garlic peeled and crushed
½ tsp sweet paprika
Small Pinch each of Dried Thyme Oregano and Fennel or a large pinch of Epazote if you have it.
4 tbsp chopped fresh Coriander
Combine everything and taste and season as needed. Just before serving add the coriander and combine.

To serve
Pile some salad leaves onto warmed soft corn tortillas, spoon over the pea and cherry tomato salad.  Top with some sliced chicken and drizzle over the ranch dressing.