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Smoky chicken fajita salad with creamy lime dressing
Smoky chicken fajita salad with creamy lime dressing
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy chipotle chicken salad with corn, beans, and creamy lime dressing - ready in 45 minutes.
Ingredients:
  • 3 (about 175g each) chicken breast fillets
  • 20.00 gm smoky chipotle seasoning
  • 36.40 gm olive oil
  • 2 corncobs, husks and silk removed
  • 1 red capsicum, quartered, deseeded
  • 1 yellow capsicum, quartered, deseeded
  • 1 small red onion, cut into wedges
  • 1 baby cos lettuce, leaves separated
  • 400g can Mexican-style bean mix, rinsed, drained
  • 1 avocado, sliced
  • 62.50 ml fresh coriander leaves
  • Corn tortillas, chargrilled, to serve
  • 130g (1/2 cup) Greek-style yoghurt
  • 1 lime, rind finely grated, juiced
  • 1 garlic clove, crushed
  • 14.40 gm honey
Instructions:
  • In a glass or ceramic bowl, gently place the chicken. Sprinkle generously with chipotle seasoning and delicately drizzle with oil. Toss everything together to ensure the chicken is evenly coated. Leave it to marinate.
  • Heat a chargrill pan over medium-high heat. Coat corncobs, capsicum, and onion with olive oil. Grill corncobs until lightly charred, about 10-12 minutes, turning occasionally. Grill capsicum and onion until tender and lightly charred, about 5 minutes. Transfer vegetables to a plate and slice the capsicum after cutting the corn kernels off the cobs.
  • Preheat a chargrill pan over high heat. Take the chicken out of the marinade. Place a sheet of baking paper in the pan. Cook the chicken for 5 minutes on each side until fully cooked. Slice the chicken thickly before serving.
  • In a small bowl or jug, gently blend together the yogurt, lime zest, lime juice, minced garlic, and honey until fully mixed. Season with salt and pepper. If needed, add a touch of water to reach your desired consistency.
  • Lay down a bed of lettuce on a spacious serving platter. Add layers of corn, capsicum, onion, mixed beans, avocado, and chicken. Pour a generous amount of dressing on top and garnish with fresh coriander. Serve alongside warm tortillas.

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