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Mexican street salad
Mexican street salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious gluten-free Mexican street salad in only 30 minutes for a simple midweek meal.
Ingredients:
  • 1 large red capsicum, quartered
  • 2 large chicken breast fillets
  • 10.00 gm smoky chipotle Mexican seasoning
  • 18.20 gm olive oil
  • 3 corncobs
  • 400g can black beans, rinsed, drained
  • 82.50 ml chopped fresh coriander
  • 3 green shallots, thinly sliced
  • 1 small red onion, finely chopped
  • 40.00 ml Deli Style Lime & Chilli Vinaigrette, plus extra, to drizzle
  • 200g cherry tomato medley, halved
  • 1 avocado, chopped
  • 100g feta, sliced
  • 20g baby rocket
Instructions:
  • Preheat the oven grill on high. Arrange the capsicum, skin side up, on a baking tray. Coat lightly with oil. Grill for 3-5 minutes until the skin chars and bubbles. Place in a bowl, cover with plastic wrap, and let sit for 5 minutes for easier peeling. Peel off and discard the skin, then slice the capsicum thickly.
  • Place the chicken in a glass or ceramic bowl. Season with your favorite spices and drizzle with 1 tablespoon of oil. Mix until the chicken is evenly coated.
  • Heat up the barbecue grill or chargrill pan over medium heat. Peel off the husks from the corn and lightly coat them with oil. Grill the corn and chicken, turning the corn regularly and flipping the chicken halfway through, for about 8-10 minutes until the chicken is cooked through and the corn is tender. Move the cooked chicken onto a plate and cover it with foil, letting it rest for 5 minutes. Place the corn on a chopping board.
  • First, remove the corn kernels from the cobs and transfer them to a bowl. Combine with beans, coriander, shallot, onion, and dressing, then mix well. Spoon the mixture onto a platter. Layer with capsicum, tomato, avocado, and feta. Arrange sliced chicken on top. Finish with rocket and an extra drizzle of dressing before serving.

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