MOB'S Mexican Chicken Salad

MOB'S Mexican Chicken Salad

A MOB fave. Quick, fresh and just plain beautiful! 

Cooking Time (includes preparation): 45 minutes


  • Chicken Breasts - £3.00

  • 2 Sweetcorn Cobs - £0.70

  • 3 Peppers (Not Green) - £1.00

  • 1 Red Onion - £0.21

  • 1 Cucumber - £0.50

  • 2 Avocados - £0.98

  • Bunch of Coriander - £0.70

  • Black Beans - £0.55

  • Cumin - £0.85

  • Smoked Paprika - £0.85

  • 1 Lime - £0.30

  • Total Cost - £9.64 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven 180C/356F

  2. Season your chicken breasts and sweetcorn on a baking tray. Salt, pepper and olive oil. Now add two teaspoons of smoked paprika and one teaspoon of cumin.

  3. Rub the spices into the chicken and corn, making sure nothing is left uncoated. Chuck the chicken and corn into the oven for 30 mins.

  4. Deseed your mixed peppers and chop into cubes.

  5. Using a peeler, peel the skin off the cucumber. Chop in half and then scoop out the seeds using a teaspoon. Chop into chunks.

  6. Onion time - chop in half and then cube. Simple.

  7. Two avocados, chop in half, remove the stones. Scoop out the flesh.

  8. Grab the chicken and corn out of the oven. Using a knife, check the chicken is cooked through. With another knife, chop down the corn, removing the kernels. Slice up the chicken into chunky strips.

  9. Add all ingredients to a serving bowl.

  10. Dress with the juice from a lime and some olive oil. Now toss together. Serve and garnish with coriander leaves.