Ingredients
Chicken and Seasoning
- 2 chicken breasts (skinless, boneless, about 160g each)
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried herbs (like oregano or thyme)
- 1/8 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
Salad
- 90 g baby spinach
- 2 spring onions (sliced)
- 150 g cherry tomatoes (halved)
- 120 g black beans (rinsed and drained)
- 100 g tinned sweetcorn (drained)
- 1 avocado (diced)
- 30 g corn tortilla chips/crisps (crushed)
- 5 g fresh coriander
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp honey
- 1/4 tsp ground cumin
- 1/4 tsp chilli powder
- Salt and pepper (to taste)
Instructions
- Prepare the seasoning: Mix all the spices, dried herbs, salt, and pepper in a small bowl to create your seasoning blend.
- Season the chicken: Rub your chicken breasts thoroughly with the prepared seasoning mixture, ensuring they are fully coated for maximum flavor.
- Cook the chicken: Heat a large frying pan or griddle pan over medium-high heat and brush with olive oil. Once hot, add the chicken breasts and cook for 5-6 minutes on each side, depending on thickness, until the internal temperature reaches 74°C and the chicken is cooked through.
- Make the dressing: While the chicken cooks, combine extra virgin olive oil, lime juice, honey, ground cumin, chilli powder, salt, and pepper in a small bowl. Optionally, stir in some spicy pan juices from the cooked chicken to enhance the dressing’s flavor.
- Toss the salad: In a large bowl, gently mix baby spinach, sliced spring onions, halved cherry tomatoes, rinsed black beans, drained sweetcorn, diced avocado, fresh coriander, and crushed tortilla chips with half of the prepared dressing to coat evenly.
- Assemble and serve: Slice the cooked chicken breasts into pieces and arrange them atop the salad. Drizzle the remaining dressing over the top and serve immediately for a fresh and satisfying meal.
Notes
- You can substitute the chicken breasts with skinless turkey breasts or tofu for a different protein option.
- If you prefer a spicier salad, add more chilli powder or fresh jalapeño slices to the dressing.
- For a gluten-free option, ensure that the tortilla chips are certified gluten-free.
- Leftover salad can be stored separately from the dressing in the refrigerator and combined just before serving.
- To keep avocado from browning, toss the diced pieces in a little lime juice before adding to the salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side-Dish
- Method: Grilling
- Cuisine: Mexican-American
