Mexican Chicken Salad

Prep time
10min
Cook time
15min
Serves
4

A colourful and vibrant must-make summer salad.

Ingredients:

  • 6 Southern Fried crumbed chicken thighs
  • 6 sweetcorn
  • 1 red pepper, cubed 
  • 1 red onion, finely diced
  • 2 limes, zested and juiced
  • 1 Tbsp (15ml) sour cream
  • 1 Tbsp (15ml) olive oil
  • 1 chilli, finely chopped
  • 1 Tbsp (15ml) coriander, finely chopped
  • 2 Tbsp (30ml) parmesan, grated

Method:

  1. Preheat the oven to 180°C, and bake chicken for 20 - 25 minutes.
  2. On a gas stove top or a braai, char the sweetcorn for about 8 minutes, rotating frequently. Alternatively, cook the corn in the air fryer for 5 minutes at 200°C.
  3. Cut the corn from the cob and add to a salad bowl along with red pepper and onion.
  4. Mix lime zest and juice, sour cream, olive oil and chilli, drizzle over corn and mix until dressing is evenly distributed. Scatter with coriander and serve with chicken thighs and a grating of parmesan cheese.