Mex Salad

Dinner
High Protein
Lunch
Salad
Spicy
Mex Salad

From the legends at Salad Project, this recipe is straight from their cookbook and into our weeknight rotation. It’s bold, bright, and full of flavour – smoky spiced chicken, crispy corn, sharp pickles and creamy avo, all dressed up in chipotle-lime goodness. We've simply switched in our Extra Virgin Avo Oil as our fat of choice, a natural choice for these Mexican flavours!

INGREDIENTS (Serves 2)

  • 2 tbsp Tajín seasoning, plus extra for sprinkling
  • 1 tsp smoked paprika
  • 1 tsp soft dark brown sugar
  • 2 chicken breasts
  • 2 x 198g tins sweetcorn (in water)
  • 2 tbsp extra virgin avo oil
  • ½-1 cos lettuce
  • ½ cucumber
  • 1 ripe avocado
  • 2 tbsp jalapeños in brine, drained
  • 4 tbsp crunchy corn (spiced or salted, Salad Project love Love Corn, as do we!)
  • Small handful of fresh coriander leaves
  • ½ lime (juice)
  • Sea salt

FOR THE DRESSING
dresses 4-6 salads

  • 1 garlic clove
  • 3 stems of mint
  • 110g natural yoghurt or plant-based yoghurt
  • 90g full-fat mayonnaise or plant-based mayonnaise
  • juice of 4 limes
  • 3 tsp chipotle chilli flakes, plus an extra pinch 1/2 tbsp maple syrup
  • 1½ tsp sea salt

Made with: Extra Virgin Avocado Oil

Spice Up Your Life...

Spice the chicken
In a medium bowl, mix the Tajín, paprika and sugar
Add the chicken and toss until fully coated - leave to marinade for at least 30 min

Preheat your oven
220°C / 200°C fan

Sweet Potato
Peel, cube, slather in extra virgin avo oil and pop on a roasting tray and in the oven. They'll need about 25 minutes in the oven depending on size of cubes

Roast the corn
Spread the drained corn out on a roasting tray
Add the avo oil and a generous pinch of sea salt. Toss to coat.
Add chicken and corn to the oven (along with your sweet potato) – chicken for 20 mins, corn for 15 mins to start

Chipotle Dressing
Blitz all dressing ingredients in a mixer or blender until smooth. Taste and add more of what it needs...maybe a touch more salt? Or chipotle chilli flakes? Your call.

Finish roasting
After 15 mins, stir the corn and return it for another 15 mins until golden and crisp
Once the chicken is done, remove from the oven and let it rest

Build your base
Rinse and dry your chopped lettuce
Add to a serving plate
Top with sliced cucumber and 3 tbsp of chipotle dressing
Toss to coat
Slice up the avo and add to the mix

Assemble the salad
Sprinkle extra Tajín over the crispy corn. Scatter the corn and jalapeños over the greens. Slice or shred the rested chicken and layer it on top.
Drizzle with 3 more tablespoons of chipotle dressing
Top with quick pickled onions and chillies, coriander, crunchy corn and a big squeeze of lime

There’s more where that came from

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