Fresh and tasty Southwest chicken salad
Servings
4serves
Servings
4serves
Ingredients
  • 480g chicken breast fillets
  • 2 green capsicumssliced
  • 1cup corn kernelsfresh or tinned
  • 2 ripe tomatoeschopped
  • 1/3cup corianderchopped
  • 1/3cup reduced fat mayonnaise
  • 1tbsp lemon juice
  • 1/2tsp ground cumin
  • 1/2tsp smoked paprika
  • 1 avocadosliced
  • 4cups cos lettuce
  • Olive oil spray
Instructions
  1. Heat a non-stick fry pan over medium-high heat.
  2. Lightly spray with cooking oil spray and add chicken. Cook on both sides for 4-5 minutes until cooked through. Set aside then slice when cooled slightly.
  3. Combine capsicum, corn kernels, tomato, cos lettuce and coriander in a serving bowl.
  4. Combine mayonnaise, lemon juice, cumin and paprika and whisk or shake to make a dressing.
  5. When ready to serve, top salad with chicken and avocado slices and dollop with dressing.
Recipe Notes

Recipe makes 4 serves with 388 calories per serve.

Print Recipe
 Fresh and tasty Southwest chicken salad
Fresh and tasty Southwest chicken salad
Votes: 14
Rating: 4
You:
Rate this recipe!
Course Main Dish
Servings
serves
Ingredients
  • 480 g chicken breast fillets
  • 2 green capsicums sliced
  • 1 cup corn kernels fresh or tinned
  • 2 ripe tomatoes chopped
  • 1/3 cup coriander chopped
  • 1/3 cup reduced fat mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 avocado sliced
  • 4 cups cos lettuce
  • Olive oil spray
Course Main Dish
Servings
serves
Ingredients
  • 480 g chicken breast fillets
  • 2 green capsicums sliced
  • 1 cup corn kernels fresh or tinned
  • 2 ripe tomatoes chopped
  • 1/3 cup coriander chopped
  • 1/3 cup reduced fat mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 avocado sliced
  • 4 cups cos lettuce
  • Olive oil spray
Fresh and tasty Southwest chicken salad
Votes: 14
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat a non-stick fry pan over medium-high heat.
  2. Lightly spray with cooking oil spray and add chicken. Cook on both sides for 4-5 minutes until cooked through. Set aside then slice when cooled slightly.
  3. Combine capsicum, corn kernels, tomato, cos lettuce and coriander in a serving bowl.
  4. Combine mayonnaise, lemon juice, cumin and paprika and whisk or shake to make a dressing.
  5. When ready to serve, top salad with chicken and avocado slices and dollop with dressing.
Recipe Notes

Recipe makes 4 serves with 388 calories per serve.