Outdoor group training
Outdoor group training

Foodie Friday – Mexican Chicken Salad

This one is quick and simple and it can make ~4 serves.  Depending on the size of your cabbage and vegetables.

  • Chicken breast fillets (500g) – cut it into bite size pieces
  • 1 tin black beans
  • Quarter cabbage (any kind) – chopped
  • Spinach leaves (~1 cup)
  • 1 red onion – chopped
  • 2 x corn (fresh) cut off the cob
  • Coriander – to taste
  • 1 x large avocado (or 2 if they are small)

Cut the chicken breast into bite sized pieces. Season it with your favourite seasoning – I use oregano, garlic, and lemon.  Once you’ve heated the pan and have added the chicken in, you can start chopping all the vegetables and prepare the salad in a large bowl.  There’s no order – just chop up the ingredients and add the beans. I like to cut the avocado into small pieces and mix it through the salad so it goes “mushy”.  There’s no dressing, so this way it feels like there is.  Once the chicken has cooled down, add it into the salad and voila – there you have it!  Easy.

Feel free to add in any other vegetables that you like.  Sometimes I add broccoli or tomatoes (but not both).

Please note that the picture I took was the first time I made it – chicken is a bit big, and the light isn’t great…but still tastes good!!