Mexican chicken salad recipe

Chicken, avo, beans, mealies and yoghurt. Yes, this is a salad but it’s not just any salad. Try it for yourself.

PREP+ COOK TIME 20 MINUTES

SERVES 4

You will need:

500g chicken breast fillets

2 teaspoons sweet paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon garlic powder

1 tablespoon olive oil

2 medium mealies, husks removed

1 large avocado, mashed

1/4 cup lime or lemon juice

1/2 cup Greek-style yoghurt

400g can black beans or red kidney beans, drained, rinsed

1/2 small red onion, sliced thinly

250g mixed cherry tomatoes, halved

2 baby cos lettuce, leaves torn

How to make the Mexican chicken salad

1 Combine chicken, spices and oil in a large bowl; toss to coat. Cook chicken and corn on a heated oiled grill plate (or braai or grill) over medium-high heat for 5 minutes each side or until cooked through. Slice chicken thickly. Cut kernels from cobs.

2 Blend avocado, juice and yoghurt with a hand-held blender in a jug; season to taste with salt. Divide avocado mixture between four serving containers.

3 Layer beans, chicken, corn, onion, tomato and lettuce over avocado mixture in containers (use non-breakable containers for children); seal. Refrigerate or keep cold with a freezer brick.

4 Shake or toss salad just before serving.