Mexican Chicken With Lime & Bean Salad
Mexican Chicken With Lime & Bean Salad
Ingredients
- 600 g chicken tenderloins
- 1 sachet fajita seasoning or mexican spice (about 35 g)
- 1 tablespoon olive oil
- lime wedges to serve
Salad
- 800 g canned four bean mix drained & rinsed
- 2 lebanese cucumbers diced
- 2 red capsicums medium, diced
- 1 red onion large, diced
- 1 avocado large, diced
- 1 cup coriander leaves chopped
- sea salt & cracked black pepper
Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup lime juice
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Line a tray with baking paper.
- In a bowl, coat the chicken in the fajita seasoning and olive oil. Lay out the chicken on the tray and bake for 15–20 minutes or until cooked through.
- To make the dressing: Mix the olive oil and lime juice until combined. Adjust to taste.
- For the salad: Combine all the ingredients in a bowl. Mix well and season with salt and pepper. Add the dressing and toss gently.
- Serve the salad in bowls and top with the cooked chicken tenderloins. Serve with lime wedges.
Nutrition
Calories: 637kcalCarbohydrates: 29gProtein: 37gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gTrans Fat: 0.02gCholesterol: 96mgSodium: 192mgPotassium: 1474mgFiber: 14gSugar: 7gVitamin A: 2154IUVitamin C: 102mgCalcium: 194mgIron: 5mg
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