Name: Mexican chicken and black bean salad with lime
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 chicken breasts, skinless; 2 tsp ground cumin; 2 tsp smoked paprika; 1 low fat cooking spray; 1 tin black beans, drained and rinsed; 150g sweetcorn, tinned or frozen; 2 little gem lettuces, shredded; 200g cherry tomatoes, quartered; 1 avocado, sliced; 100g 0% fat Greek yoghurt; 2 limes, juiced; 15g fresh coriander, chopped

Mexican chicken and black bean salad with lime

Spiced grilled chicken on crunchy lettuce with black beans, sweetcorn and a zingy lime yoghurt dressing.

Time30 min

LevelEasy

Costabout £1.70 a head

4 servings

Method

1
Rub the chicken with the cumin, paprika and a little pepper.
2
Spray a griddle pan and cook the chicken over a medium heat for 6 minutes each side until no pink remains. Rest for 5 minutes, then slice.
12 min
3
Mix the yoghurt, lime juice and a splash of water to make a pouring dressing. Season.
4
Toss the lettuce, tomatoes, beans and sweetcorn on a platter.
5
Top with the chicken and avocado.
6
Drizzle over the dressing and scatter with coriander.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

Mexican chicken and black bean salad with lime

Ingredients

Method

More salads

Salmon, new potato and green bean salad with dill

Griddled chicken, rocket and parmesan salad with lemon dressing

Roast aubergine and pepper salad with parsley and lemon

Strawberry and spinach salad with feta and pumpkin seeds