Ingredients
Scale
For the Chicken
- 800 g chicken breast
- 2 Tbsp olive oil
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1 tsp salt
For the Salad
- 2 cooked corn cobs (kernels sliced off)
- 3 ripe avocados (sliced)
- 1 iceberg lettuce (chopped)
- 200 g cherry tomatoes (halved)
- 250 g brown rice (cooked)
- 100 g plain corn chips
- 1 spring onion (finely sliced)
- 2 Tbsp fresh coriander (optional)
For the Chipotle Dressing
- ½ cup thick mayonnaise
- 1½ Tbsp chipotle sauce
- ¼ tsp smoked paprika
- 1 Tbsp lime or lemon juice
- ¼ tsp salt
Instructions
- Marinate the Chicken
- In a bowl, whisk olive oil, cumin, paprika, and salt.
- Slice chicken breasts in half horizontally and coat them in the marinade.
- Cover and refrigerate for at least 30 minutes (or overnight for stronger flavor).
Grill the Chicken and Corn
- Preheat grill or large frying pan over high heat.
- Grill chicken for about 4 minutes per side until fully cooked and lightly charred.
- Grill corn cobs alongside until browned and smoky.
- Let the chicken rest, then slice into thin strips.
Prepare the Dressing
- In a small bowl, combine mayo, chipotle sauce, paprika, lime juice, and salt.
- Whisk until smooth. Chill until ready to serve.
Assemble the Salad
- On a large platter, layer chopped iceberg lettuce and cooked brown rice.
- Add sliced grilled corn, halved cherry tomatoes, and avocado.
- Top with grilled chicken slices.
- Sprinkle spring onion, corn chips, and optional coriander.
Serve
- Drizzle chipotle dressing over the top or serve on the side.
- Enjoy immediately while the textures are fresh and vibrant.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Total Fat | 30g |
| Saturated Fat | 5g |
| Protein | 32g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sugar | 5g |
| Sodium | 540mg |
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: Latin American, Mexican