Recipe: Chicken Mexican Salad


  • 1 lb Chicken Breast
  • 2-3 tbsp Lime Juice
  • 1 tsp Honey
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander V2 tsp Cayenne Pepper, 3 tbsp Olive Oil divided

  • Sea salt and pepper, to taste 2 cups cooked Quinoa
  • 2 cups Sweet Corn
  • 2 cups Cherry Tomatoes halves 1 Avocado sliced
  • 1 Small Red Onion sliced fresh Cilantro to garnish
  • 1 Lime juiced, Lime wedges to serve


1. In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of salt. Add in chicken breast and mix to coat well on all sides.

2. Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.

3. In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice and season with salt and pepper to taste, then mix to combine.

4. Divide quinoa mixture among 4 bowls, hen top with sliced grilled chicken and avocado.