Mexican Style Salad bowl.
This recipe serves 2.
300g of chicken breast.
1 tsp smoked paprika.
1 tsp ground cumin.
½ tsp powdered garlic.
1 T olive oil.
Mix the spices and olive oil together and rub onto the chicken breast. Allow to marinate in the refrigerator overnight or a couple of hours will work too.
3 iceberg lettuce leaves, chopped roughly.
Handful of spinach leaves chopped.
1 cucumber diced.
¼ capsicum diced.
8 cherry tomatoes quartered.
¼ red onion finely chopped.
1T fresh chopped coriander.
2/3C of cooked brown rice.
125g can of corn kernels.
½ avocado sliced.
For the dressing.
¼ C lime juice.
1tsp of extra virgin olive oil
Half a green chilli deseeded and finely chopped.
Pinch of salt.
Place salad ingredients into a large bowl.
Cook the chicken in a non stick frying pan over a medium heat.
A few minutes each side until cooked through. Allow to rest.
Mix the dressing ingredients together in a glass jug.
Slice and place the chicken on top of the salad. Drizzle with dressing.
I served our salads with a slice of Lebanese flat bread that I cut into wedges, sprayed lightly with olive oil and sprinkled with all purpose seasoning before placing onto an oven tray and cooked at 180 degrees Celsius in a preheated oven for about 5 minutes until crisp.