This delicious Mexican Chicken Salad recipe came to me from my daughter who was enjoying a version of it from Marley Spoon. I would have followed the recipe more closely, but it needed a BBQ and ours was out of gas . So I adapted it to be made on a cooktop and it turned out very nicely.
Why I love this recipe…
Besides the flavour, the colour and the ease of cooking it, it is a fairly healthy meal that has lots of mentally healthy components – magnesium, zinc, fibre, vitamin D, folate, B12, iron.
Now it’s time to cook!
Mexican Chicken Salad
An easy and nutritious bowl of Mexican goodness! You can make this dish in one large frypan.
Ingredients
- Salad
- Guacamole
Method
- 1
Combine the spices in a small bowl with 2 teaspoons of oil and the dried oregano.
- 2
Slice the chicken breast in half to make two large thin pieces. Place the chicken in the spice mix to marinate while you prepare the rest of the salad.
- 3
Spray a large frying pan with oil and add the sweet potato cubes, 1 teaspoon of dried oregano, 1 crushed garlic clove and a few grinds of black pepper. Add another spray of oil over the sweet potato and stir to combine. Cook on high heat for about 10 minutes, or until the sweet potato has softened and is cooked through. Stir regularly so all sides cook well and it doesn't burn.
- 4
Add the corn to the sweet potato and heat until cooked through. You can char the corn on a BBQ or under a grill, or simply cook it with the sweet potato.
- 5
Add the pepitas to the frying pan and allow them to toast lightly.
- 6
While the pepitas are cooking, place a handful of baby spinach into each serving bowl.
- 7
When the pepitas are ready, stir the sweet potato mix to spread the ingredients out evenly, then serve over the baby spinach.
- 8
Spray the frying pan with oil and add the chicken. Cook on high for about 3 to 4 minutes each side.
- 9
Add the mushroom to the pan while the chicken is cooking. Push it around the pan so it cooks on all sides and doesn't burn.
- 10
When the mushroom is cooked, add it to the serving bowls with the sweet potato.
- 11
Remove the chicken from the pan when it is cooked through. If it still feels a bit squishy when you press on it, cook for a few more minutes.
- 12
Rest the chicken for about 4 minutes before slicing it into strips, then place the strips into the serving bowls.
- 13
For the guacamole, cut the avocado in half and remove the stone. If the avocado is ripe, a squeeze will pop the stone out; if it is still a bit firm, use a spoon or knife.
- 14
Scoop the avocado flesh into a small bowl with the diced tomato, diced onion, the juice of half a lemon and a sprinkle of white pepper. Squash together with the back of a fork until well combined but still chunky.
- 15
Finish each bowl with corn chips and guacamole.
Nutrition (per serving)
Estimated from the FSANZ Australian Food Composition Database. Actual values will vary depending on the specific products used — not a substitute for individual dietary advice.
