MEXICAN CHICKEN SALAD

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PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 4

INGREDIENTS

1 Old El Paso taco spice mix

2 chicken breasts, cut into thin strips

2 shallots, thinly sliced

2 tsp garlic olive oil

1 tin black beans

1 cup corn kernels

Juice of 2 limes

250g cherry tomatoes, halved

1 red capsicum, thinly sliced

2 avocados, cubed

¼ cup coriander leaves, chopped

2 Tilda medium grain rice cups

METHOD

Step 1 

Heat the garlic olive oil in a large sauté pan over medium-high heat.

Add the chicken strips and shallots, cooking until the chicken begins to brown.

Stir in the corn and black beans, mixing well.

Pour in the lime juice and sprinkle the taco spice mix over the mixture. Stir until fully combined and heated through. Turn off the heat and set aside.

Step 2

Add the cherry tomatoes, red capsicum, avocado, and coriander to the pan with the chicken mixture. Mix gently to combine.

Heat the rice according to the package instructions and stir it through the mixture.

Step 3

To serve, spoon the salad into individual bowls and garnish with extra coriander.