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Mexican Chicken Salad
Touria Abada

Spicy Mexican Chicken Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Healthy, Mexican
Ingredients Method Notes

Ingredients
  

  • 2 Chicken breasts
  • ½ head Lettuce Sliced
  • 1 Corn on the cob
  • 1 Avocado Sliced
  • Oil Canola
Chicken Marinade
  • 8 cloves Garlic
  • 2 teaspoon Oregano Dried
  • 1 Lemon Zest & Juice
  • 1 teaspoon Smoked paprika
  • 1 Chipotle chilli Tinned, chopped
  • 50 ml Olive oil
Black Bean Tomato Salsa
  • 1 tin (400g) Black beans Washed and rinsed
  • 2 Tomatoes Diced
  • 1 Chipotle chilli Chopped (La Morena brand)
  • 1 handful Fresh coriander Chopped
  • 1 Spring onion Chopped
  • ½ Lemon juice
  • Pinch Salt To taste
Smoked Chipotle Dressing
  • 200 g Natural unsweetened yoghurt
  • 1 Chipotle chilli Chopped, (La Morena brand)
  • ½ Lemon juice
  • Pinch Salt
Topping
  • ½ Red chilli Sliced (Optional)
  • Small handful Coriander Chopped (Optional)

Method
 

Chicken Marinade - prepare ahead.
  1. Using a pestle and mortar or mini chopper, blend all the marinade ingredients together.
  2. Slice the chicken breasts horizontally, then rub in the marinade. Place the ingredients into a plastic container or sandwich bag, making sure the chicken is well covered by the marinade.
  3. Place in the fridge, marinade for as long as you can, we aim for 6 hours.
Black Bean Tomato Salsa- Can be made ahead.
  1. Place all of the prepared salsa ingredients into a mixing bowl and mix well. Taste and correct seasoning. Set aside in the fridge.
Smoked Chipotle Dressing- Can be made ahead.
  1. Place the yoghurt, chiptole chilli, lemon and salt into a bowl and mix. Check seasoning. Set aside in the fridge.
Cook the chicken and sweetcorn to serve.
  1. Rub the sweetcorn with a little oil and salt. Heat your char grill pan (or non stick frying pan) to high.
  2. Place the sweetcorn on the pan, turning it allowing the corn to colour, it is ready once the corn is charred. Remember colour is flavour! Set aside.
  3. Leave the pan on high and add the chicken (dont overcrowd your pan). Char the chicken on one side, around 4 minutes then turn over charring the other side, a further 4 minutes. Once the chicken is cooked through, remove from pan and allow to rest.
Assembling the salad
  1. Prepare the lettuce and avocado.
  2. Prepare the sweet corn, slicing the kernels off the cob.
  3. Slice the chicken.
  4. Layer the lettuce, avocado, sweet corn and chicken. Spoon the salsa over and add the dressing. Top with red chili and coriander.
  5. Enjoy!

Notes

  • We use the La Morena brand, they are a smoked dried jalapeno (chipotle chilles) in a tomato-vinegar sauce.