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.
1
Salt the chicken breast and generously sprinkle with black pepper and paprika.
- Chicken breast: 400 g
- Wholegrain mustard: 1 teaspoon
- Sweet pepper (capsicum): 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.
- 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.
- Fresh corn: 100 g
- Cherry tomatoes: 100 g
- Shallot: 3 pieces
- Sweet pepper (capsicum): 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.
- Avocado: 1 piece
5
To prepare the dressing, mix mustard, honey, lime juice, and olive oil, add sliced chili pepper and salt to taste.
- Wholegrain 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.
- Green salad leaves: 1 piece
- Corn chips (tortilla chips): 150 g