Mexican chicken salad

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Mexican Chicken Salad

About this Recipe

Cooking Time

30

Prep Time

15

Cuisine

  • Mexican

Serves

4

cooking style


Oven
Stove Top

PROTEIN / DIET


CHICKEN

Whoever says you can’t make friends with salad has never tried a Mexican chicken salad. This is a salad with attitude and packed full of flavour and texture; we are sure any salad-sceptic will love it!

With the classic flavours of Mexico like Ground Cumin and Ground Coriander Seeds coating the chicken paired with a zesty, sweet paprika dressing and loads of fresh herby slaw, this salad is fresh, colourful and the perfect dish this summer. Loaded with Mexican black beans, corn, quinoa and sweet potato plus so much more, this salad is a meal in itself and will feed the whole family.

Eat the rainbow with this ultra-vibrant, nutritious and delicious dish!

Ingredients

  • 500g chicken thighs, cubed
  • 2 cups chicken stock
  • 1.5 tbsp The Spice People’s mexican tex mex
  • 1 sweet potato, peeled and diced
  • 2 corn cobs
  • 1 cup quinoa
  • 1 tin black beans, drained and rinsed
  • 1/4 purple cabbage, shredded
  • 400g baby rocket
  • 1 bunch coriander, chopped
  • 1 cup tortilla chips, crushed
  • 1/2 cup sour cream
  • 1 lime
  • 1/4 cup olive oil
  • 1000g chicken thighs, cubed
  • 4 cups chicken stock
  • 3 tbsp The Spice People’s mexican tex mex
  • 2 sweet potato, peeled and diced
  • 2 corn cobs
  • 2 cup quinoa
  • 2 tin black beans, drained and rinsed
  • 1/2 purple cabbage, shredded
  • 800g baby rocket
  • 2 bunch coriander, chopped
  • 2 cup tortilla chips, crushed
  • 1 cup sour cream
  • 2 lime
  • 1/2 cup olive oil

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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