Not long ago we were lucky enough to learn this signature dish from owner and executive chef at Tonka, Adam D’sylva. We’ve adapted the recipe
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!
Spices used in this recipe
Preheat oven to 190. 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 ground cumin, ground coriander, paprika and 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.
For dressing, mix sour cream, ½ juice of lime and 1 tbsp sweet paprika.
Finely shred the 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.