Mexican chicken

Poultry
20 Min
very easy
4 People
Rating starstarstarstarstar
Delicious salad bowls with Mexican style chicken, beans, charred corn and smooth avocado dressing
1. Heat a large pan over high heat. Toss chicken with oil, 1 tsp paprika, 1 tsp cumin, salt and pepper (see notes). Remove husks and silks from corn cobs. Place in pan and cook for 10-12 minutes or until chicken is cooked through. Set aside on a chopping board.

2. Blend avocado, 1/2 cup yoghurt, crushed garlic and juice from 1/2 lime using a stick blender (alternatively mash with a fork). Season with salt and pepper (see notes).

3. Drain and rinse beans, thinly slice red onion and dice tomatoes. Roughly chop lettuce and cut remaining lime into wedges. Place all on a serving platter and take to the table.

4. Thickly slice chicken breast fillets and cut kernels off the corn cob (see notes).

5. Assemble bowls at the table with salad ingredients, chicken and corn. Finish with a dollop of avocado sauce.

NOTES
Halve chicken breast fillets for quicker cooking.
Serve the yoghurt as sauce and dice the avocado to add to the salad if you prefer.
Cut corn kernels into rounds if kids prefer!
CHICKEN BREAST FILLETS, 600g
CORN COBS, 2
AVOCADO, 1
NATURAL YOGHURT, 1/4 tub *
GARLIC, 1 clove
LIME, 1
RED KIDNEY BEANS, 400g
RED ONION, 1/3 *
TOMATOES, 3
BABY COS LETTUCE, 2-pack

FROM YOUR PANTRY
oil (for cooking), salt, pepper, paprika (smoked or ground), ground cumin