Mexican Chicken Salad


• Serves 4

• Prep time 25mins 


6 tbsp olive oil, plus 2 tsp extra for the salsa
1 tsp cumin
1½ tsp mild chilli powder
4 boneless chicken breasts
small bunch coriander, about 25g
8 spring onions, ends trimmed
2 ripe avocados, stoned, peeled, roughly chopped
1 plump mild red chilli, seeded, finely chopped
3½ lime juice
1 tsp caster sugar
3 little gem lettuce, roughly sliced
1 medium ripe mango, stoned, peeled and thinly sliced
tortilla chips, to serve



Preheat a grill to high. Mix together 2 tablespoons of the oil with the cumin, 1 teaspoon of the chilli powder and a little salt and pepper. Line a baking tray with foil, lay the chicken breasts on the foil and brush the spiced oil all over the chicken. Grill the chicken, skinned side up, for 8 minutes until well browned, then turn the chicken over and grill a further 2-3 minutes until cooked. Remove and set aside.

2. While the chicken is grilling, make the salsa. Finely chop 2 tablespoons of the coriander leaves and reserve the rest as whole sprigs. Finely chop 3 of the spring onions. Put the chopped avocados in a bowl and gently stir in the chopped chilli, 1½ tablespoons of the lime juice, the 2 teaspoons of olive oil and the chopped coriander, being careful not to crush the avocado pieces too much. Season with salt and pepper and set aside.

3. Make a dressing for the salad. Mix the remaining 4 tablespoons of oil in a small bowl with the remaining 2 tablespoons of lime juice and ½ teaspoon chilli powder and the sugar. Season with salt and pepper.

4. Diagonally slice the rest of the spring onions and put them in a bowl with the lettuce, mango and the reserved, roughly torn, coriander sprigs.

5. Chop the chicken into bite-sized chunks, put them on top of the salad and carefully toss all together. Pile the salad onto a large platter, or 2 smaller plates, drizzle over some of the dressing and serve the rest separately, along with the avocado salsa and tortilla chips for dipping.