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Mexican Chicken Salad


Turn oven onto 150°C fan forced. Place chilli powder, oregano, paprika, cumin, coriander, salt and pepper into a large bowl and mix well. Add whole chicken thighs and crushed garlic and toss to coat in the spices. Place on a lightly greased pan and cook for 30 minutes or until cooked through. Remove from the oven and let cool.

Boil a pot of water on the stove and add the fresh corn. Cook for 2-3 minutes or until the corn turns a bright yellow in colour then remove from the pan. Let cool then cut the kernels off the cob once cool enough to the touch.

In a large bowl add mixed salad greens, corn, tomatoes and diced avocado. Add cooled corn kernels and sliced chicken.

In a small bowl, add zest and juice of the two limes, chopped fresh coriander, crushed garlic, olive oil, vinegar, chilli, cumin, salt and pepper and mix well. Spoon over the top before serving and top with your favourite hot sauce for an extra kick!

Recipe and Photography by Adeline & Lumiere

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