Mexican Chicken & Avocado Caesar Salad
This Mexican-inspired Caesar salad is a satisfying meal using chicken, corn, coriander and avocado.
Ingredients
- 2 fresh jalapeños, deseeded and sliced (optional)
- 1/2 cup fresh coriander leaves
- 2 tsp fresh coriander, finely chopped
- 2 sweet corn on the cob, cooked and kernels cut off the cob
- 2 baby cos lettuce, washed and leaves separated
- 1 punnet cherry tomatoes, halved
- 2 chicken breasts
- 1/2 cup caesar dressing
- 3 lime, 1 juiced, 2 cut into wedges
- 1 tsp ground cumin
- 1 pinch cumin
- 1 pinch pepper
- 400g tin black beans, drained and rinsed
- 1 tbs olive oil
- 2-3 handfuls tortilla chips (2-3 handfuls)
- 2 avocados, peeled and sliced
- 1 pinch pink salt ground (to taste)
Method
- Season the chicken breasts with ground cumin, salt and pepper. Heat olive oil in a pan and cook chicken until browned on both sides (approx 8-12 minutes). Once cooked through, remove from the heat and set aside. Cut the chicken into 5mm slices.
- For the dressing combine Caesar dressing, lime juice, finely chopped coriander and a pinch of cumin.
- In a large round serving bowl, layer the cos lettuce from the outside in. Tuck the chicken and avocado slices into the leaves. Top with black beans, corn, cherry tomatoes, coriander leaves, jalapeños (optional) and Tostitos Tortilla Chips (either tuck into leaves or loosely crumble over the top). Drizzle dressing over salad and season with salt and pepper. Serve with lime wedges.
