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Mexican chicken and street corn salad bowls

Mexican chicken and street corn salad bowls

Heart healthy recipes

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Easy step-by-step recipes for everyone

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Mexican chicken and street corn salad bowls

Juicy chicken, street corn salad and avocado combine in a quick, flavour-packed, heart-healthy bowl.

15 min prep

10 min cook

4 serves

Ingredients

  • Avocado

    1 avocado, quartered

  • Chicken

    650g chicken tenderloins

  • Coriander

    1 cup coarsely chopped fresh coriander, plus extra sprigs to serve

  • Corn kernels

    420g can no added salt corn kernels, drained

  • Feta cheese

    100g smooth feta cheese, crumbled

  • Greek yoghurt

    ½ cup reduced fat plain Greek-style yoghurt

  • Lime

    1 tablespoon lime juice, plus wedges to serve

  • Mexican spice blend

    1½ tablespoons Mexican spice blend (see tip)

  • Olive oil

    2 tablespoons olive oil

  • Red capsicum

    1 red capsicum, chopped

  • Shallots

    2 green spring onions, thinly sliced

Method

  1. Tossing chicken in spice mix
    1

    Toss chicken with oil and 1 tablespoon of the spice mix in a large bowl to coat evenly.

  2. Cooking chicken in a pan
    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.

  3. Cooking corn and capsicum
    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.

  4. Mixing the street corn salad
    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.

  5. Serving Mexican chicken and street corn salad
    5

    Divide salad, chicken and avocado among four plates or containers. Sprinkle with extra coriander. Serve with lime wedges.

  • 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.

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Last updated16 July 2026