Santa Fe Chicken Salad with Tangy Lime Dressing
- 2x 5 oz. (280g) skinless, boneless chicken breast
- 4 cups (170g) mixed greens
- ½ cup (250g) canned sweetcorn
- ½ diced red onion, chopped
- ½ cup (75g) baby tomatoes, chopped
- ½ cup (90g) chopped dates, chopped
- 2 limes
- 1 avocado
Chicken Spice Rub:
- ¾ tsp. paprika
- ⅛ tsp. cayenne pepper
- ¼ tsp. powdered garlic powder
- ¼ tsp. powdered onion powder
- ¼ tsp. dried thyme
- ¼ tsp. ground allspice
- ⅛ tsp. salt and pepper
- 2 tbsp. olive oil
- 2 tbsp. freshly squeezed lime juice
- 2 tsp. honey or agave
- 1 garlic clove, crushed
- 1 tbsp. chopped coriander leaf
- small pinch salt and pepper
Preheat the BBQ grill.
Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands.
Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl.
Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper.
Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander.
This is a great prep ahead dish. Make this dish the day before and keep the chicken and dressing separate until ready to serve. Don’t slice avocado until ready to eat.