South Western Chicken Salad

SERVES: 4

CALORIES 445

PROTEIN 32

SERVES: 4

fibre 11

fats 20

carbs 39

I N G R E D I E N T S

I N S T R U C T I O N S

4 4 5

Marinade/D

ressing:

4 skinless, boneless chicken thigh fillets

2 tablespoons olive oil

70 millilitre freshly squeezed lime juice

4 tablespoons fresh chopped coriander (or

flat-leaf parsley)

2 cloves garlic , crushed

1 teaspoon brown sugar

½ -¾ teaspoon red chilli flakes (adjust to your

preference of spice)

½ teaspoon ground Cumin

1 teaspoon salt

65 grams plain Greek yogurt or sour cream

Salad:

300 grams romaine or cos lettuce leaves,

washed and dried

200 grams cherry tomatoes, halved

1 ripe avocado, sliced

60 grams black beans , washed and

rinsed 60 grams corn, washed and rinsed

Whisk marinade ingredients except the Greek yoghurt together to combine.

Pour half the marinade into a shallow dish and marinade the chicken fillets for two hours.

Refrigerate the reserved untouched marinade to use as the dressing.

Heat about one teaspoon of oil in a grill pan or skillet over a medium-high heat and grill chicken

fillets on each side until golden, crispy and cooked through. DO not over crowd the pan or the

chicken will release too much water and just boil. Once cooked, set aside and allow to rest..

Slice the chicken into strips and prepare a salad of leaves, tomatoes, avocado slices, black beans,

corn and layer the chicken on top.

Prepare the dressing by mixing the remaining marinade with the Greek yogurt; mix well to

combine and drizzle over the chicken.