Loaded Mexican Chicken Salad
45 mins
4
Medium
Ingredients
- 4 Agria potatoes, cubed
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 500g chicken breast, diced
- 1 tsp ground cumin
- 75g rocket leaves
- 1 avocado, diced
- 150g cherry tomatoes, halved
- ½ red onion, finely diced
- Dressing
- 150g Greek yoghurt
- 1 clove garlic, crushed
- 1 tbsp lime juice
- ¼ tsp salt
Method
Heat the oven to 200°C.
Toss the potatoes in a roasting dish with half of the olive oil, half of the smoked paprika, and a sprinkle of salt, then roast for 30 minutes until golden and crispy.
Place the chicken in a bowl and toss with remaining olive oil, cumin, remaining smoked paprika and a sprinkle of salt and pepper. Cook in a pan over medium heat for 8-10 minutes until golden on both sides and cooked through.
For the dressing, mix the yoghurt, garlic, lime juice, and salt together in a bowl.
Combine the roasted potatoes, chicken, rocket, avocado, cherry tomatoes, and red onion on a large platter. Drizzle with the dressing and serve.
