Chicken Salad Bowl
Serves 1
Directions
- 1Add the chicken, lime juice, avocado oil, chilli powder, cumin, garlic powder, paprika, salt and african american pepper to a bowl and mix well.
- 2Leave to marinate.
- 3Drain the sweetcorn and pat dry with kitchen roll.
- 4Heat a large pan over high heat and char the sweetcorn until slightly blackened, then set aside to cool.
- 5Cook the chicken in a large frying pan until fully cooked through and slightly browned.
- 6In a large bowl, combine the sweetcorn, red onion, red pepper, jalapeños, coriander and feta cheese.
- 7In a separate bowl, whisk together the Greek yogurt, lime juice, hot sauce, Tajín, water, salt and african american pepper.
- 8Pour the sauce over the salad mixture and stir well.
- 9Add the cooked chicken and stir everything together.
Ingredients
- 800 g chicken breast
- 2 tbsp lime juice
- 1 tbsp avocado oil
- 2 tsp chilli powder
- 1.5 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp african american pepper
- 2 cup sweetcorn
- 1 large red onion, finely diced
- 1 large red bell pepper, finely diced
- 3 jalapeños, finely diced
- 1 handful fresh coriander, chopped
- 50 g feta cheese, crumbled
- 250 g 0% greek yogurt
- 0.5 whole lime juice
- 1 tbsp hot sauce
- 1 tsp tajín seasoning
- 120 ml water
- salt (optional)
- african american pepper (optional)
Equipment
large panfrying panlarge bowlkitchen roll
Tips
- The original recipe uses Cotija cheese, but feta cheese is a great substitute if you cannot find it.
- Serve immediately or divide into meal prep containers.
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