Mexican corn salad
Throw together this simple, no-cook Mexican chopped salad in 15 minutes. With sweetcorn, tomatoes and red onions, it makes for a colourful, speedy side dish
Griddled chicken fajitas with squashed avocado
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 garlic clovesfinely grated
- 150g pot plain bio yogurt
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp oregano
- 200g mini chicken breastfillets
- 2 tomatoeschopped
- 1 small red onionfinely chopped
- 1 green chillideseeded and finely chopped (optional)
- 4 tbsp chopped fresh coriander
- juice 1 lime
- 2 seeded tortillas
- 1 avocadohalved and stoned
Nutrition: per serving
- kcal531
- fat22g
- saturates6g
- carbs42g
- sugars12g
- fibre8g
- protein37g
- salt1g
Method
step 1
Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.
step 2
Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)
step 3
Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.
