Mexican Salad

4 servings

60 minutes

Mexican salad is a bright and juicy dish that embodies the spirit of Latin American cuisine. The combination of tender chicken fillet, sweet corn, spicy chili pepper, and creamy avocado creates an amazing balance of flavors. Lime adds freshness, while honey mustard dressing adds a light sweetness and spiciness. Corn chips provide a crunchy texture, making the salad rich and interesting. This salad is not just a dish but a true celebration of flavor that can be served as a standalone treat or as a side to Mexican tortillas. Its roots go back to traditional Mexican cuisine where fresh and natural ingredients are valued. The originality of serving on salad leaves highlights the natural beauty of the ingredients, while vibrant colors make it appetizing and appealing on the table.

Energy value per serving

• Calories: 477.2
• Proteins: 29.9g
• Fats: 21.4g
• Carbohydrates: 41.4g

Ingredients

• Avocado: 1 pc
• Chicken breast: 400 g
• Cherry tomatoes: 100 g
• Sweet pepper: 2 pc
• Fresh corn: 100 g
• Shallots: 3 pc
• Green salad: 1 pc
• Chili pepper: 1 pc
• Corn chips: 150 g
• Grainy mustard: 1 tsp
• Honey: 2 tsp
• Lime juice: 3 tbsp
• Olive oil: 1 tbsp

Cooking steps

1. Salt the chicken breast and generously sprinkle with black pepper and paprika.

   Required ingredients:

   • Chicken breast: 400 g
   • Grainy mustard: 1 teaspoon
   • Sweet pepper: 2 pieces

2. Fry the breast in vegetable oil: on high heat — 2 minutes on each side, then on medium heat — 5 minutes on each side. Let it cool, then slice.

   Required ingredients:

   • Chicken breast: 400 g

3. Boil the corn in a small amount of salted water for 2-3 minutes, cool it down and cut into thick rounds. Cut the cherry tomatoes in half. Slice the shallots into thin rounds and cut the bell pepper into shapes (for example, you can use an apple corer to make rounds). Mix all the chopped vegetables.

   Required ingredients:

   • Fresh corn: 100 g
   • Cherry tomatoes: 100 g
   • Shallots: 3 pieces
   • Sweet pepper: 2 pieces

4. Cut the avocado in half and remove the pit. Then peel the avocado, dice the flesh, and combine it with the chopped vegetables.

   Required ingredients:

   • Avocado: 1 piece

5. To prepare the dressing, mix mustard, honey, lime juice, and olive oil, add sliced chili pepper and salt to taste.

   Required ingredients:

   • Grainy mustard: 1 teaspoon
   • Honey: 2 teaspoons
   • Lime juice: 3 tablespoons
   • Olive oil: 1 tablespoon
   • Chili pepper: 1 piece
   • Chicken breast: 400 g

6. Drizzle the prepared dressing over the vegetables, mix, and then combine them with the chopped chicken breast. On a plate, lay out the salad leaves, place a portion of the chicken salad on them, and garnish with corn chips.

   Required ingredients:

   • Green salad: 1 piece
   • Corn chips: 150 g