Mexican chicken and street corn salad bowls

Ingredients

• 

  ½ avocado, cut into wedges

• 

  325g (6) chicken tenderloins

• 

  3 teaspoons Mexican spice blend (see tip)

• 

  1 tablespoon olive oil

• 

  2/3 cup drained, no added salt canned corn kernels

• 

  ½ red capsicum, chopped

• 

  1 green spring onion, thinly sliced

• 

  ½ cup coarsely chopped fresh coriander, plus extra sprigs to serve

• 

  ¼ cup reduced fat plain Greek-style yoghurt

• 

  50g smooth feta cheese, crumbled

• 

  2 teaspoons lime juice, plus wedges to serve

Method

1. 
   1

   Toss chicken with oil and 2 teaspoons of the spice mix in a large bowl to coat evenly.

2. 
   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. 
   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. 
   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. 
   5

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