Beans give a hearty boost to a Mexican-style chicken salad which has been made even healthier using ingredients with the Heart Foundation Tick. Serve as a light but filling dinner and save some for lunch the next day.
Preparation time: 15 minutes plus 15 minutes marinating
Cooking time: 15 minutes
2 teaspoons mustard powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄3 cup Viva Extra Virgin Olive Oil*
1 clove garlic, crushed
2 x 200g chicken breast fillets, skin removed, fat trimmed
300g peeled kumara, halved lengthwise, sliced
100g baby spinach leaves
420g can Edgell Four Bean Mix*, drained and rinsed
1 large avocado, sliced
1 medium red onion, halved, thinly sliced
2 tablespoons lime or lemon juice
1⁄3 cup Nature’s Selection Slivered Almonds*
Lime wedges, to serve
Make this meal healthier by using Tick approved ingredients.
*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
- Combine spices, 1 tablespoon oil and the garlic in a large bowl. Add chicken; toss to coat. Cover with plastic food wrap; chill for 15 minutes (longer if time permits).
- Preheat a barbecue or char-grill on high. Brush kumara with a little remaining oil. Cook and turn chicken and kumara for 3-4 minutes each side or until chicken is cooked and kumara tender. Transfer to a heatproof plate. Cool slightly. Slice chicken.
- Combine spinach, beans, avocado, onion, kumara and chicken in a large bowl. Drizzle remaining oil and lime juice juice over salad. Add almonds; season with pepper. Toss to combine. Serve at once with lime wedges.