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Mexican chicken & creamy corn salad with mini hasselback potatoes

Mexican chicken & creamy corn salad with mini hasselback potatoes

Prep Time: 10 minutes
Cook Time: 22 minutes
Resting time: 3 minutes
Total Time: 35 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Baking tray
  • Baking paper
  • 2 Large bowls
  • 1 Medium frypan

Ingredients

Potatoes

  • 4 cloves garlic
  • 600 g baby potatoes
  • 1 tbsp Mexican seasoning
  • 1 tbsp olive oil

Chicken

  • 1 tbsp Mexican seasoning
  • 1 tbsp olive oil
  • 400 g chicken breast boneless, skinless

Corn

  • 3 corn on cob or 400 g corn kernels
  • 1 tbsp olive oil

Salad

  • 1 bunch coriander
  • 1 red onion
  • 2 tbsp mayonnaise
  • ½ cup sour cream
  • 1 lime
  • ½ cup parmesan cheese

Instructions

Before you start

  • Preheat oven to 220 °C. Line an oven tray with baking paper.

Cook potatoes

  • Peel and mince 4 cloves garlic. Using a sharp knife, make crosswise cuts in each potato, about .5 cm apart, careful not to cut all the way through. Toss the potatoes, half of the garlic and 1 tbsp olive oil on the prepared tray then spread potatoes out, cut side up. Sprinkle with 1 tbsp Mexican seasoning and season with salt and pepper. Place into oven and roast until tender and crisp, about 20-25 minutes.

Cook chicken

  • Combine 1 tbsp Mexican seasoning and 1 tbsp olive oil in a large bowl and season with salt and pepper. Put 400 g chicken breast flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the oil mixture and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken, for 3-4 minutes on each side, until golden and cooked through. Remove from the pan and rest for 3 minutes, before slicing.

Cook corn

  • Remove the husk and silks from 3 corn on cob, then slice the corn off the cob (if using). Heat 1 tbsp olive oil in a large frypan over high heat. Add the remaining garlic and stir for 10 seconds. Add the corn kernels and cook for 5 minutes, stirring now and then, until you get lovely golden brown bits and the corn is tender (don't stir constantly).

Make salad

  • Roughly chop 1 bunch coriander. Peel and finely dice 1 red onion. Juice 1 lime. Transfer corn into a large bowl. Add coriander, red onion, 2 tbsp of lime juice, 2 tbsp mayonnaise, ½ cup sour cream and finely grate in ½ cup parmesan cheese. Toss well to combine.

To serve

  • Divide the Mexican chicken & creamy corn salad among plates with the mini hasselback potatoes on the side.

Nutrition

Calories: 509kcal | Carbohydrates: 45g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 352mg | Potassium: 1305mg | Fiber: 5g | Sugar: 8g | Calcium: 189mg | Iron: 2mg