Mexican Chicken Salad Recipe – A Healthy Dinner That Feeds 4

Mexican Chicken Salad Recipe
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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



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


Smoked Paprika


Watch The Recipe Video



    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

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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

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