Name: Tasty mexican chicken salad
Prep time: 14 min
Cook time: 35 min
Total time: 49 min
Yield: 5
Ingredients: Marinated chicken; 1 tablespoon dried oregano or 2 tablespoons chopped fresh oregano; 2 tablespoon tomato paste; 2 teaspoon paprika; 2 teaspoon ground cumin; 3 clove garlic, crushed; 1 teaspoon brown sugar; 1/4 teaspoon chilli powder (optional); zest and juice of 1 large lime; 3 tablespoon olive oil or avocado oil; 3 1/2 skinless, boneless chicken breasts; Salad; 1 punnet ripe cherry tomatoes, halved; 2 cobs cooked sweetcorn, or 1 cup corn kernels, drained on paper towels; 4 1/2 flour tortillas; 2 tablespoon oil; 1 tablespoon red or white wine vinegar; 2 1/2 cup baby spinach; 2 avocados, peeled, thinly sliced; 1 packet sugar snap peas; 1/2 cucumber, shaved into ribbons or sliced; 1 red onion, thinly sliced; coriander or microgreens, to serve

Ingredients

Marinated chicken

1 tablespoon dried oregano or 2 tablespoons chopped fresh oregano

2 tablespoon tomato paste

2 teaspoon paprika

2 teaspoon ground cumin

3 clove garlic, crushed

1 teaspoon brown sugar

1/4 teaspoon chilli powder (optional)

zest and juice of 1 large lime

3 tablespoon olive oil or avocado oil

3 1/2 skinless, boneless chicken breasts

Salad

1 punnet ripe cherry tomatoes, halved

2 cobs cooked sweetcorn, or 1 cup corn kernels, drained on paper towels

4 1/2 flour tortillas

2 tablespoon oil

1 tablespoon red or white wine vinegar

2 1/2 cup baby spinach

2 avocados, peeled, thinly sliced

1 packet sugar snap peas

1/2 cucumber, shaved into ribbons or sliced

1 red onion, thinly sliced

coriander or microgreens, to serve

Method

1.For the marinated chicken, process all ingredients but the chicken (or finely mince and mix by hand), then season. Add to a bowl with chicken, mix well and cover (or transfer to a zip-lock bag) and marinate in the fridge for at least an hour or overnight.

2.Preheat oven to 220°C. Remove chicken from fridge 15 minutes before cooking. Place in a roasting dish and bake for 17 minutes. Remove from oven, cover loosely with foil and leave to rest for at least 10 minutes before slicing.

3.While chicken is resting, pop tomatoes on a tray and drizzle with oil, salt and pepper. Roast for 10 minutes.

4.Slice shards of corn off the cobs. Heat a splash of oil in a pan over a high heat, add corn and fry for a few minutes until golden. Season to taste.

5.Brush tortillas with oil, sprinkle with salt and bake in oven for 6 minutes or until crispy. Break into pieces to serve with the salad.

6.To make the dressing, whisk together olive oil and vinegar, then season. To assemble salad, toss spinach, avocado, sugar snap peas, corn, cucumber and red onion with the dressing. Arrange on a platter or plates and add tomatoes. Top with sliced chicken and sprinkle with chopped coriander.

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Ingredients

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