Mexican Chicken Salad
A delicious Mexican Chicken Salad packed with succulent, grilled chicken thigh, grilled corn, sweet tomatoes, fresh lettuce and a flavour packed spicy Mexican salad dressing.
Servings: 4
Calories: 360kcal
Ingredients
For chicken
- 500 g boneless skinless chicken thigh
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp flaky salt
- 1 tbsp oil
For dressing
- 1 tbsp apple cider vinegar
- 1 tbs olive oil
- 1 tbsp Sriracha
- 1 tbsp lime juice
- 2 tsp maple syrup
- 3 garlic cloves minced
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp flaky salt
For salad
- 200 g cherry tomatoes halved
- 300 g canned black beans rinsed and drained
- 1 corn on the cob grilled and kernels removed
- 1 baby Cos lettuce end trimmed and chopped
- 1 avocado sliced
- 1 spring onion sliced
- ¼ cup packed coriander leaves chopped
- ¼ cup shaved parmesan cheese
- Lime wedges to serve
Instructions
- Cut chicken into 2-inch pieces. Add to a bowl with smoked paprika, garlic powder, cumin and salt. Mix well. Heat oil in a large frying pan and cook chicken for approximately 10-12 minutes, tossing constantly until golden and cooked through.
- Set aside to cool.
- Prepare the dressing by mixing apple cider vinegar, olive oil, Sriracha, lime juice, maple syrup, garlic, smoked paprika, oregano and salt in a lidded glass jar. Shake to combine and store in the fridge until ready to use.
- Add cherry tomatoes, black beans, corn kernels, Cos lettuce, avocado, spring onion, coriander and chicken to a large bowl. Add the dressing and toss until evenly mixed. Spoon onto a serving plate. Garnish with parmesan and lime wedges. Serve immediately.
Nutrition
Calories: 360kcal | Carbohydrates: 26g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 1782mg | Potassium: 838mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1856IU | Vitamin C: 20mg | Calcium: 157mg | Iron: 4mg