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chicken salad

This Southwest Chicken Salad is a flavor-packed delight, combining nutrition and mouthwatering taste. It's the ideal choice for a satisfying workday lunch that keeps you energised throughout the day.

Southwest Chicken Salad

Serves 2

Gluten free, dairy free


250g chicken breast

1 tsp dried oregano

1 tsp (5ml) extra virgin olive oil

1 (140g) corn cob, kernels

1 cup (70g) cos lettuce, chopped

½ punnet (100g) cherry tomato, diced

¼ small (30g) red onion, finely diced

½ cup (65g) red capsicum, diced

½ tin (110g) black beans, rinsed & drained

1 small (112g) nectarine, diced

1/3 (60g) avocado, diced

¼ cup (8g) fresh mint or parsley, chopped


1 lime, zest & juice

1 clove (3g) garlic, minced

2 tsp (10ml) extra virgin olive oil

1 tsp (5g) honey

¼ tsp smoked paprika

¼ tsp cumin

Salt & pepper, to taste


  1. Bring a saucepan of water to the boil. Add corn cob and boil for 5 minutes. Remove corn. Cut kernels off the corn.

  2. Dice cos lettuce, cherry tomato, red onion, capsicum, nectarine, avocado and mint. Place in a salad bowl with the corn.

  3. Rinse and drain black beans. Add to the salad bowl.

  4. Toss oregano with chicken and season with salt and pepper.

  5. Heat oil in a non-stick fry pan. Cook in a fry pan for 6-8 minutes or until the chicken is cooked through. Remove from heat. Dice chicken.

  6. Combine dressing ingredients. Pour over salad. Toss to combine.

  7. Divide between two bowls and serve.

Recipe courtesy of THE BOD founder Sophie Guidolin


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