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.
