MEXICAN CHICKEN SALAD
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This Mexican chicken salad is a great summery lunch or dinner. It’s fresh and flavoursome thanks to plenty of veggies and a honey lime dressing – no sour cream or cheese in this one!

Mexican chicken salad with honey lime dressing.

This salad might not be an authentic Mexican meal, but it’s delicious all the same. It also happens to be naturally gluten-free.

Give it a try and let me know what you think.

 

PRINT RECIPE PDF
Mexican chicken salad with honey lime dressing.

MEXICAN CHICKEN SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This Mexican chicken salad is a great summery lunch or dinner. It’s fresh and flavoursome thanks to plenty of veggies and a honey lime dressing - no sour cream or cheese in this one!

QUICK PRINT

Ingredients

DRESSING

  • 3 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin

CHICKEN

  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 Tbsp olive oil
  • 600 g boneless, skinless chicken breasts (1lb 5oz)

SALAD

  • 1 ear corn
  • 250 g microwave pouch brown rice (8.8oz)
  • 100 g salad greens (3.5oz)
  • 1 large avocado
  • 1/2 red onion
  • 1 red chilli (optional)
  • 2 large handfuls fresh coriander (optional)
  • 400 g can black beans in spring water (14oz)
  • 1/2 cup sundried tomato strips (75g)

Instructions

  1. MAKE DRESSING

    Place oil, lime juice, honey, garlic powder and cumin in a jar and shake until well combined. Season to taste with salt and pepper.

  2. COOK CHICKEN

    Combine garlic powder, cumin and paprika in a small bowl. Cut chicken in half horizontally to form thinner steaks. Coat chicken in oil and spices.

  3. Heat a large chargrill pan or frying pan (or barbecue plate) on medium-high. Cook chicken for 5 minutes each side, until golden brown and cooked through (you may need to do this in batches). Transfer to a board, cover with foil and leave to rest for 5 minutes.

  4. MAKE SALAD

    While chicken cooks, microwave corn in the husk for 4 minutes. Microwave rice according to instructions on the packet.

  5. Roughly chop salad greens and place in a large salad bowl. Dice avocado, finely dice red onion, thinly slice chilli (remove seeds) and roughly chop coriander, if using. Add to salad bowl. Drain beans and rinse under cold water. Add these and the tomatoes to the salad.

  6. Carefully run a knife down the sides of the corn to remove the kernels. Add corn and rice to salad. Drizzle all over with dressing and toss to combine.

  7. SERVE

    Slice chicken into small strips. Divide salad between individual serving bowls and arrange chicken on top.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: You could use chicken tenderloins instead of chicken breast if you prefer. I used oil-free sundried tomato strips. You can substitute for 150g / 5.3oz fresh cherry tomatoes (halved).
STORING AND REHEATING: Store individual portions in containers in the fridge and eat as a cold salad. Alternatively, store the chicken and rice separately and reheat in the microwave before adding to the salad. Salad will taste fresher if dressing is added just before serving.

 

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