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
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
Bring a saucepan of water to the boil. Add corn cob and boil for 5 minutes. Remove corn. Cut kernels off the corn.
Dice cos lettuce, cherry tomato, red onion, capsicum, nectarine, avocado and mint. Place in a salad bowl with the corn.
Rinse and drain black beans. Add to the salad bowl.
Toss oregano with chicken and season with salt and pepper.
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.
Combine dressing ingredients. Pour over salad. Toss to combine.
Divide between two bowls and serve.