Mexican Style Chicken Salad

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Step 1.

Preheat oven 180°C/356°F.

Step 2.

Place the chicken breasts and sweetcorn on a baking tray. Add salt, pepper, olive oil, smoked paprika an cumin.

Step 3.

Rub the spices in, making sure everything is coated. Put the chicken and corn into the oven for 30 mins.

Step 4.

De-seed your mixed peppers and chop into cubes.

Step 5.

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

Step 6.

Chop the onion in half and cube.

Step 7.

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

Step 8.

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.

Step 9.

Add all the ingredients to a serving bowl including the beans.

Step 10.

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

The easiest little dish.

4 Chicken Breasts
2 Sweetcorn Cobs
3 Peppers (Not Green)
1 Red Onion
1 Cucumber
2 Avocados
Bunch of Coriander
400g Black Beans (1 Tin)
1 Tsp Cumin
2 Tsp Smoked Paprika
1 Lime
Salt
Pepper
Olive Oil