Quick Mexican chicken salad with rice, corn chips & sweet chilli cream
Appliance/Function:
Equipment
- 1 Large frypan
- 1 Small bowl
Ingredients
Chicken
- 600 g chicken breast skinless, boneless
- 1 tbsp olive oil
- 2 tbsp Mexican seasoning
Corn
- 1 cup frozen corn
Salad
- 2 tomato
- ½ lettuce
- 1 avocado
Sauce
- ½ cup sour cream
- 1 tbsp sweet chilli sauce
Rice
- 250 g pre-cooked Mexican-style rice or pre-cooked brown rice
To serve
- 170 g corn chips or gluten-free corn chips
Instructions
Cook chicken
- Pat 600 g chicken breast dry. Place your hand flat on top of the chicken and slice through horizontally. Season with salt and pepper and 2 tbsp Mexican seasoning. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until golden and cooked through. Set aside to rest and reserve the pan.
Cook corn
- Heat the reserved frypan on high heat, add 1 cup frozen corn and cook for 3 minutes, before stirring, and cooking another 3 minutes or until the corn is slightly charred.
Make salad
- Dice 2 tomato. Julienne or thinly slice ½ lettuce. Peel and thinly slice 1 avocado.
Make sauce
- In a small bowl combine ½ cup sour cream and 1 tbsp sweet chilli sauce.
Cook rice
- Cook 250 g pre-cooked Mexican-style rice according to the packet directions.
To serve
- Divide the rice, 170 g corn chips, and salad between plates. Top with the Mexican chicken and sweet chilli cream.