Mexican chicken and street corn salad bowls
4 serves
15 m
10 m
Juicy chicken, street corn salad and avocado combine in a quick, flavour-packed, heart-healthy bowl.
Ingredients
- 1 avocado, quartered
- 650 g chicken tenderloins
- 1 cup coarsely chopped fresh coriander, plus extra sprigs to serve
- 420 g can no added salt corn kernels, drained
- 100 g smooth feta cheese, crumbled
- ½ cup reduced fat plain Greek-style yoghurt
- 1 tablespoon lime juice, plus wedges to serve
- 1½ tablespoons Mexican spice blend (see tip)
- 2 tablespoons olive oil
- 1 red capsicum, chopped
- 2 green spring onions, thinly sliced
Method
Step 1
Toss chicken with oil and 1 tablespoon of the spice mix in a large bowl to coat evenly.
Step 2
Heat a large, non-stick frying pan over a medium-high heat. Add chicken. Cook for about 3 minutes on each side, until browned and cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 3
Add corn, capsicum and remaining spice blend to the same pan over a medium heat. Cook, stirring, for about 2 minutes, until heated through.
Step 4
For salad, transfer warm corn mixture to a large bowl. Add onions, coriander, yoghurt, feta and lime juice. Season with pepper. Toss to combine.
Step 5
Divide salad, chicken and avocado among four plates or containers. Sprinkle with extra coriander. Serve with lime wedges.
Tips:
- Follow link for Mexican spice blend recipe.
- Serve warm or chilled. For a packed lunch, prepare recipe the night before. Pack into containers and keep refrigerated until ready to serve.
- To make baked tortilla triangles to serve, cut 2 wholegrain tortillas into triangles. Place on a non-stick oven tray. Spray with olive oil. Bake in 180°C preheated oven for about 6 minutes or until crisp and golden. · Looking for a smaller serve? View the 2-serve version of this Mexican chicken and street corn salad recipe.
