Mexican Chicken Salad

15 minutes

30 minutes

4

Ingredients

Preheat oven to 190c. Place sweet potato in a roasting tray with 1 tbsp oil, and a large pinch of salt. Roast for 20-30 minutes or until starting to colour and cooked through.
Place quinoa in a medium saucepan with 2 cups of chicken stock, bring to the boil, then lower the heat, cover and simmer for about 12 minutes or until the water has been absorbed by the quinoa. Set aside to cool.
Preheat a frying pan on medium to high heat. Mix 1tbspn of the Mexican Tex Mex spice (reserve 1/2 tbspn fo the dressing)with the chicken in a mixing bowl with 2 tbsp oil and a large pinch of salt. The add to the frying pan and cook on medium high heat until browned and cooked through.
Meanwhile, remove corn husks and char the corn over an open flame until blackened. Then remove kernels. (or it time poor use canned corn kernels )For dressing, mix sour cream, ½ juice of lime and 1 tsp sweet paprika. Finely shred the stalks of the coriander and reserve the leaves.
In a large mixing bowl, add rocket, cabbage, corn, black beans, coriander stalks and leaves, quinoa, sweet potato, chicken and corn chips. Serve with dressing and a wedge of lime.