Mexican Chicken with Corn, Bean and Avocado Salad
SERVES 4 PREP & COOK 25 MINS
1 Cut two deep slits, diagonally, on one side of each chicken fillet. Combine seasoning with oil in a large bowl. Add chicken. Toss to coat.
2 Heat a large barbecue grill plate over a medium heat. Add chicken. Cook, turning occasionally for about 15 minutes, or until cooked. Remove.
3 To make salad, using a sharp knife, cut away corn kernels from cobs. Place in a large bowl with beans, tomatoes, coriander, jalapenos, avocado and juice. Season with salt and pepper. Toss gently.
4 Transfer salad and chicken to a serving plate. Drizzle with extra oil. Serve with lime wedges.
TIP Jalapenos are spicy chilli peppers with a medium heat. Omit them, if you prefer. Assemble salad just before serving.
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هذه القصة مأخوذة من طبعة January 23, 2023 من New Idea.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة January 23, 2023 من New Idea.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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