Mexican Chicken Salad Recipe – A Healthy Dinner That Feeds 4

Want to host a healthy dinner party that still wows your guests?

This Mexican Chicken salad recipe is healthy, delicious and feeds 4 hungry guests!

Serves: 4

Total Time: 45 minutes

Macros Per Portion

Calories 479 Kcal

Carbs 42g

Fibre 14g

Protein 30g

Fats 23g

Ingredients

4 Chicken Breasts

2 Sweetcorn Cobs

3 Peppers (Not Green)

1 Red Onion

1 Cucumber

2 Avocados

1 bunch of Coriander

1 can of Black Beans

1 Lime

Cumin

Smoked Paprika

Watch The Recipe Video

Method

1. 1. Preheat oven to 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 in to a serving bowl.
   9. Dress with lime juice and olive oil. Toss together. Serve and garnish with coriander leaves.

    

From Our Friends At

This recipe is courtesy of our friends over at Mob Kitchen.

You can find this and other great options for you and your ‘Mob’ to try over at their website http://www.mobkitchen.co.uk/.