Mexican-Style Salad
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Prep Time
20 MINS
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Cook Time
15 MINS
- KCals 315
- Carbs 25G
Ingredients
For the spice blend:
- 1 tbsp garlic granules
- 2 tbsp smoked paprika
- 1 tbsp chilli powder (mild or hot — up to you!)
- 1 tsp ground cumin
- 1 tsp onion granules
- 1 tsp dried oregano
- 1/4 tsp salt
For the salad:
- 2 150g chicken breasts
- low-calorie cooking spray
- 2 little gem lettuce, roughly sliced
- 1/2 cucumber, seeds removed and cut into dice
- 1 red onion, peeled and sliced
- 1 red pepper, deseeded and sliced
- 400 g tin black beans in water, rinsed and drained
- 340 g tin sweetcorn, drained
For the dressing:
- 1 avocado
- 150 g fat-free Greek yoghurt
- 15 g fresh coriander
- juice of 1/2 a lime
- 2 tbsp plant-based coconut drink (or water)
- 1 tbsp granulated sweetener (optional)
- salt and freshly ground black pepper
Instructions
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Preheat the oven to 180°C fan.
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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).
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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.
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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.
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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.
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Place the lettuce, cucumber, onion, pepper, black beans, and sweetcorn into a large salad bowl. Toss together.
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Slice the chicken and arrange on top. Drizzle over the dressing, then serve!