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

Feeds: 4 People

Ingredients:

  • 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

  • 1 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.

Method:

  1. Preheat oven 180C/356F

  2. Place the chicken breasts and sweetcorn on a baking tray. Add salt, pepper, olive oil, 2 teaspoons of smoked paprika and 1 teaspoon of cumin. Rub the spices in, making sure everything is coated. Put the chicken and corn into the oven for 30 mins.

  3. De-seed your mixed peppers and chop into cubes.

  4. Peel the skin off the cucumber, chop in half and scoop out the seeds using a teaspoon. Chop into chunks.

  5. Chop the onion in half and cube.

  6. Chop the 2 avocados in half, remove the stones and scoop out the flesh.

  7. Remove the chicken and corn from the oven. Using a knife, check the chicken is cooked through. With another knife, scrape the sweetcorn kernels off the cobs. Slice up the chicken into chunky strips.

  8. Add all the ingredients to a serving bowl.

  9. Dress with lime juice and olive oil. Toss together. Serve and garnish with coriander leaves.

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