Mexican Chicken With Lime & Bean Salad
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- 600 g chicken tenderloins
- 1 sachet fajita seasoning or mexican spice (about 35 g)
- 1 tablespoon olive oil
- lime wedges to serve
- 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
- 1/2 cup extra virgin olive oil
- 1/2 cup lime juice
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.
600 g chicken tenderloins, 1 sachet fajita seasoning , 1 tablespoon olive oil
To make the dressing: Mix the olive oil and lime juice until combined. Adjust to taste.
1 tablespoon olive oil, 1/2 cup extra virgin olive oil, 1/2 cup lime juice
For the salad: Combine all the ingredients in a bowl. Mix well and season with salt and pepper. Add the dressing and toss gently.
800 g canned four bean mix, 2 lebanese cucumbers, 2 red capsicums, 1 red onion, 1 avocado, 1 cup coriander leaves, sea salt & cracked black pepper
Serve the salad in bowls and top with the cooked chicken tenderloins. Serve with lime wedges.
600 g chicken tenderloins, lime wedges
