Name: Mexican chicken salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 large chicken breast or 2 thigh fillets; 1 tsp smoked paprika (or mild chilli powder); 1 Tbsp olive oil; 1 corn on the cob; 1 small romaine lettuce, leaves separated; 1 tin of red kidney beans; 1 small red bell pepper; 1 avocado; 1 large tomato or 5 cherry tomatoes (ripe!); ½ red onion, or 4 spring onions; 1 handful coriander leaves; For the dressing:; 2 Tbsp olive oil; 1 garlic clove, minced; 1 lime, juiced; 1 tsp runny honey; ½ tsp smoked paprika; ½ tsp cumin powder; ½ tsp dried oregano; 1 or 2 pinches of dried chilli flakes; ¼ tsp chilli powder (optional)

Mexican chicken salad

21 Sep 2016

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

This Mexican chicken salad is truly delicious! I normally make this dish when I have leftover roast or grilled chicken, but you can make it from scratch (I'll write out the recipe for both versions). It's not only yummy but really filling too! It's also dairy-free and gluten-free! Also, you can make it less spicy if you want, so kids can eat it too. Serve it with lettuce wraps or boats, or wrapped in a tortilla. It's best served at room temperature and can be made in advance - so it's ideal for parties, picnics and for lunchboxes.

Ingredients

1 large chicken breast or 2 thigh fillets
1 tsp smoked paprika (or mild chilli powder)
1 Tbsp olive oil
1 corn on the cob
1 small romaine lettuce, leaves separated
1 tin of red kidney beans
1 small red bell pepper
1 avocado
1 large tomato or 5 cherry tomatoes (ripe!)
½ red onion, or 4 spring onions
1 handful coriander leaves
For the dressing:
2 Tbsp olive oil
1 garlic clove, minced
1 lime, juiced
1 tsp runny honey
½ tsp smoked paprika
½ tsp cumin powder
½ tsp dried oregano
1 or 2 pinches of dried chilli flakes
¼ tsp chilli powder (optional)

Instructions

Rub the chicken with the paprika and half of the oil, season to taste, then grill or griddle until properly cooked through. Set aside to cool, then cut into chunks. If you're using leftover chicken meat, shred it into bite sized pieces and set aside.
Brush the corn with the remaining oil and grill or griddle until tender and lightly charred, turning every minute or so. Let it cool, then cut the kernels off the cob by using a sharp knife (stand it firmly on a chopping board and run the knife downwards). Put the kernels into a large mixing bowl.
Rinse and drain the beans.
Cut the cucumber in half (lengthwise), discard the soft flesh, then roughly chop.
Chop the tomatoes, onion and coriander.
Add the beans, tomatoes, coriander, onion, cucumber to the mixing bowl- toss well.
Whisk the dressing in a small bowl. Drizzle over the salad and toss gently to combine. Taste and season to your liking.
Now peel the avocado then roughly chop the flesh. Add these to the salad together with the chicken.
Let the flavours infuse for about 15 minutes, if you can. Then taste again and adjust the seasoning and heat (add some chopped fresh chilli or more dried chilli flakes if you want it really spicy!)
Lay the lettuce leaves in a large serving dish and spoon over the salad. Drizzle some lime juice over and serve.