I’ve got the Mexican taste buds in me lately! So simple yet so tasty!
This is an easy recipe that you can adjust to your liking by changing up salad ingredients if you wish or even omitting meat and adding vegan choices. However the basis of this recipe is Mexican so you can assure you have the flavour!
- 4 small potatoes, washed and cut in 3cm anyway
- 2 skinless chicken breast, cut in half longways
- 2 cups mixed lettuce leaves, sliced
- 1 to 2 cups baby spinach, sliced
- 1 tomato diced
- 1/4-1/3 cucumber, diced
- 1/2 red onion, diced
- 1/2 avocado, diced
- 1/4 capsicum, diced
- 1/4 cup peeled carrot pieces
- 1 cup natural Greek yoghurt
- Chilli flakes (add as you please to yoghurt or garnish on top of it)
- Optional: nuts of choice to garnish, parsley to garnish and/or add in salad.
Mexican season for chicken:
- 3 tsp mexican spice
- 3 tsp cajun spice
- 3 tsp paprika
Set oven on 240 Degrees Celsius in fan forced oven.
Wash and cut potatoes.
Place on baking tray and sprinkle with extra virgin olive oil. Give them a toss through so well coated. Sprinkle some Mexican seasoning over and bake for about 20 to 30 minutes, depending on oven type.
Mix the Mexican spices together in a bowl.
In a pan sprinkle olive oil, heat to medium heat. Once heated place your half cut x 4 chicken breasts in the pan, turning so both sides are coated with oil.
With a spoon, spoon over and spread your mexican spice on the top side. Turn over and spread remaining spice over the now top side. Allow chicken to cook for 5 minutes before turning over.
Cut and prepare all your salad ingredients, slicing and dicing as above in the ingredient list.
In a small dip bowl, add Greek yoghurt and chilli flakes and mix. Seperate into 4 dip bowls and place on plates. (If you all like your chilli levels differently, simply just add it to the top of the yoghurt as per liking).
Cut lemon wedges for salad and place on plate.
Once the chicken is cooked, pull it apart into strips and pieces. Toss through the salad.
If potatoes are ready, add them and toss through also.
Serve chicken salad and garnish with parsley.
Your dressing: Squeeze lemon juice over salad with the chilli yoghurt or simply dip as you go.