Recipe

Chipotle Lime Chicken Salad

A chicken salad with corn, cucumber and beans in a creamy chipotle lime dressing!

lunchsalad

Time1 hr
Yield4 portions
Energy363 kcal
Components1
Contents

Ingredients

  • body
  • 400gPoached Chickensome shredded, some chunked
  • 160g, creamybeans, black, dry≈ 160 g beans, black, dry
  • 150gsweetcorn, frozenlightly charred
  • 1cucumber (medium (350g))≈ 350 g cucumbercore removed, quartered
  • 5perscallion≈ 56.2 g scallion
  • dressing
  • 120gyoghurt, greek, homemade
  • 50gmayonnaise, light
  • 30gchilli, chipotle in adobo2 chillies with a little sauce
  • 0.5tspspice, paprika, smoked
  • 0.25tspspice, chili powder
  • 1tspspice, cumin, ground
  • 1clovegarlicgrated
  • 1wholelimezested and juiced
  • 10glime juicedesired 40g juice total
  • 10ghoney
  • 0.25tspspice, pepper
  • 0.25tspmonosodium glutamate
  • 15gherb, coriander, fresh

Instructions

Process

  1. Prep:
    1. Poach the chicken; shred half, chunk half
    2. Prep the beans to creamy
    3. Dry-fry the sweetcorn until lightly charred
    4. Core the cucumber and slice into quarters
  2. Body:
    1. Everything into a large bowl
  3. Dressing
    1. Blend the chilies in adobo and the garlic
    2. Mix everything together
  4. Toss the body with the dressing
  5. Mix through the coriander

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories3631452
Protein33.7134.8
Carbohydrates24.296.7
Total Sugars8.232.9
Free Sugars3.212.9
Fat10.441.6
Saturated Fat2.510.0
Fibre15.461.7
Alcohol0.00.0
Salt1.35.1
Iron5.7222.9
Calcium155622
Vitamin B120.2551.02
Omega 30.050.2
Magnesium107428
Potassium10704270
Caffeine00
Cost£1.63£6.54
Component details (1)

Aggregated amounts used by this recipe.