Mexican Chicken and Corn Salad
Crisp romaine, corn and beans topped with sliced spiced chicken and a lime dressing.
Ingredients
- 250 g chicken breast
- 3 cups chopped romaine lettuce
- 1 cup corn kernels
- ½ cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ¼ avocado, diced
- 1 tbsp olive oil
- 2 tbsp lime juice
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
Method
- Season the chicken with cumin, paprika, salt, and pepper.
- Heat half the olive oil in a skillet.
- Cook the chicken for 5–7 minutes per side, depending on thickness, until it reaches 74°C internally.
- Rest the chicken for 3 minutes, then slice.
- Combine lettuce, corn, black beans, tomatoes, and avocado in a bowl.
- Whisk the remaining olive oil with lime juice.
- Add the sliced chicken and dressing, toss, and serve.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 420 kcal |
| Protein | 39 g |
| Carbohydrates | 32 g |
| Fat | 16 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
