Mexican-Style Salad
This Mexican-Style Salad is packed with protein, crunchy veg, and black beans, all topped with a creamy yoghurt dressing.
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NutritionPer Serving
- Calories315
- Carbs25g
- Protein31g
- Fat7.5g
- Saturates1.7g
- Sugars15g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’ve been on the hunt for a nutritious dinner that’s anything but boring, we have a feeling this Mexican-Style Salad is going to become a regular in your rotation.
We’ve taken juicy chicken breast and coated it in our own Mexican-inspired spice blend, giving it a smoky, gently spiced kick that works perfectly with crisp lettuce, crunchy cucumber, sweet peppers, and red onion. Add in protein-packed black beans and sweetcorn for plenty of colour, texture and flavour, and you’ve got a real flavour sensation.
The creamy avocado dressing is what really brings everything together. Blended with fat-free yoghurt, fresh coriander and a squeeze of zingy lime, it’s the sort of dressing you’ll find yourself wanting to drizzle over everything!
Because it’s loaded with lean protein and fibre, this salad is filling enough to keep you going from lunchtime right through to dinner, making it ideal for busy days when you need something that’ll keep hunger at bay.
What diets is this Mexican-Style Salad suitable for?
This Mexican-Style Salad is suitable for those following a gluten-free diet, and it can easily be made dairy-free. Just be sure to swap out the following ingredients for suitable versions:
- Yoghurt
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Mexican-Style Salad?
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You’ll need a mini chopper or a blender for this recipe. If you don’t have one of these already, not to worry, we’ve a link below. As for the ingredients, you’ll find everything on your local supermarket shelves.
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How many calories are in this Mexican-Style Salad?
There are only 315 calories in one serving of this Mexican-Style Salad, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C fan.
Step 2
Mix all the ingredients for the spice blend together and store in an airtight jar (you’ll only need one tablespoon for this recipe, but the remainder can be kept for up to a month for use in marinades, chillies, or as a rub).
Step 2
Using a sharp knife, cut the chicken breasts in half horizontally — you should have 4 chicken breast steaks. Coat the steaks with one tablespoon of the spice blend.
Step 3
Place the chicken on a baking tray, then spray with low-calorie cooking spray. Place in the oven and roast for 15 minutes — until thoroughly cooked. Leave to cool while you prepare the dressing and salad.
Step 4
Scoop the avocado flesh into a mini chopper or blender bowl. Add the coriander (stalks and all), yoghurt, lime juice, and coconut drink (or water). Blitz until you have a smooth dressing. If needed, add a little water to thin the mixture out. Then, give it a little taste and add the sweetener as you see fit. Season everything with salt and freshly ground pepper, to taste.
Step 5
Place the lettuce, cucumber, onion, pepper, black beans, and sweetcorn into a large salad bowl. Toss together.
Step 6
Slice the chicken and arrange on top. Drizzle over the dressing, then serve!
What could I serve with Mexican-Style Salad?
Mexican-Style Salad is delicious all on its own or you could serve it with lots of other different slimming-friendly options as part of a buffet! Here are some ideas:
How do you know when Mexican-Style Salad is cooked?
The chicken should be completely white all the way through, with no pink remaining, and the juices should run clear.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Mexican-Style Salad in the fridge?
Once you’ve served up your Mexican-Style Salad, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Mexican-Style Salad in the fridge for approximately 1-2 days.
Can I freeze Mexican-Style Salad?
No, we do not recommend freezing this recipe.
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Mexican-Style Salad
This Mexican-Style Salad is packed with protein, crunchy veg, and black beans, all topped with a creamy yoghurt dressing.
-
Prep Time
20 MINS
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Cook Time
15 MINS
- KCals 315
- Carbs 25G
Instructions
- Preheat the oven to 180°C fan.
- Mix all the ingredients for the spice blend together and store in an airtight jar (you'll only need one tablespoon for this recipe, but the remainder can be kept for up to a month for use in marinades, chillies, or as a rub).
- Using a sharp knife, cut the chicken breasts in half horizontally — you should have 4 chicken breast steaks. Coat the steaks with one tablespoon of the spice blend.
- Place the chicken on a baking tray, then spray with low-calorie cooking spray. Place in the oven and roast for 15 minutes — until thoroughly cooked. Leave to cool while you prepare the dressing and salad.
- Scoop the avocado flesh into a mini chopper or blender bowl. Add the coriander (stalks and all), yoghurt, lime juice, and coconut drink (or water). Blitz until you have a smooth dressing. If needed, add a little water to thin the mixture out. Then, give it a little taste and add the sweetener as you see fit. Season everything with salt and freshly ground pepper, to taste.
- Place the lettuce, cucumber, onion, pepper, black beans, and sweetcorn into a large salad bowl. Toss together.
- Slice the chicken and arrange on top. Drizzle over the dressing, then serve!
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Recipe notes
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