Spiced chicken, black beans and crisp salad with a lime-yoghurt dressing. Slice the avocado close to serving.
A colourful salad to prepare ahead
Spiced chicken sits alongside black beans, sweetcorn, tomatoes and lettuce, with a lime and yoghurt dressing.
Serving and preparing ahead
Cool and chill the cooked chicken before packing. Keep the dressing separate and slice the avocado close to serving.
Southwest Chicken Salad
Description
Spiced chicken, black beans and crisp salad with a lime-yoghurt dressing. Slice the avocado close to serving.Ingredients
Instructions
Coat the chicken in the oil, cumin, paprika, half the salt, and all the black pepper. Keep raw chicken away from the salad equipment.
Cook in a hot frying pan in two batches, turning regularly, for about 10–15 minutes in total or until the thickest pieces reach 75°C for 30 seconds.
For a cold salad, transfer chicken to a shallow clean container, cool promptly and refrigerate. Allow roughly 25 minutes for initial cooling; actual chilling time may be longer.
Mix the yoghurt, lime juice, coriander and remaining salt. Divide lettuce, beans, sweetcorn and tomatoes between four bowls or boxes.
Add the chicken only once cold if packing ahead. Add sliced avocado and dressing just before eating.
Note
Keep ready-to-eat components chilled. Cool cooked ingredients promptly before mixing; refrigerate within 2 hours and use within 48 hours, or sooner if a product label requires. Pack dressings and leaves separately where noted.
Milk; check tinned and spice product labels.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
