Mexican Chicken Salad
A fresh, vibrant and delicious salad that has enough protein to make it a complete meal. This Mexican chicken salad is filled with flavour and can be served with your choice of toppings.
Servings: 4
Calories: 550kcal
Equipment
- Sharp knife
- Chopping Board
- Medium Mixing Bowl
- Frying pan
- Tongs
- Whisk
Ingredients
- 500 grams chicken thigh skinless and boneless
- ½ teaspoon sea salt flakes
- cracked black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 2 cobbs corn corn kernels sliced off
Salad
- 1 avocado halved and diced
- 1/2 red onion peeled and thinly sliced
- 1 head romaine lettuce roughly chopped
- 400 grams canned black beans strained and rinsed
- 200 grams cherry tomatoes
Salad dressing
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yoghurt
- ½ teaspoon chipotle seasoning or 1/8 ground cumin, smoked paprika, chilli powder and onion powder
To serve
- small handful cilantro
- 100 grams firm feta
- Jalapeno optional
- tortilla chips optional
Instructions
- To a medium bowl add the salt, pepper, garlic powder, onion powder, sweet paprika, ground cumin and dried oregano. Stir to combine and then add the chicken thighs. Toss the chicken thighs in the spice mix to coat as evenly as possible.
- Bring a large frying pan to a medium-high heat and add the olive oil. Add the chicken thighs and fry until golden on both sides and cooked through. Remove from the pan and set aside to rest for at least 5 minutes before roughly slicing.
- Add the corn kernels to the frying pan and fry until starting to turn golden with little charred bits. Turn off the heat.
- In a small bowl add the lime juice, mayonnaise, Greek yoghurt and chipotle seasoning and whisk to combine.
- To assemble the salad, divide the lettuce, black beans, diced avocado, thinly sliced onion and cherry tomatoes to four bowls. Top with corn kernels, chicken and cilantro. Drizzle with the dressing, top with crumbled feta and serve alongside tortilla chips.
Notes
Nutrition facts are an estimate only.
To Make Dairy Free
- Swap Greek yoghurt for unsweetened natural coconut yoghurt.
- Don't use feta or swap for a vegan dairy free feta.
To Make Gluten Free
- make sure to choose gluten free corn chips (tortilla chips) and spices.
Nutrition
Calories: 550kcal | Carbohydrates: 32g | Protein: 38g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 1144mg | Potassium: 1438mg | Fiber: 15g | Sugar: 5g | Vitamin A: 14360IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 6mg