Mexican Chicken Salad

• Chicken breast(600 g)
• Lettuce(1)
• Corn(250 g)
• Tomato(2)
• Avocado(2)
• Red Onion(1)
• Greek yogurt(180 g)
• Lime(2)
• Olive oil(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Garlic powder(1 tsp)
• Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh cilantro(15 g)optional

Method

1. 1

   Slice the {Chicken breast} into bite-size strips. Thinly slice the {Red Onion}, chop the {Tomato}, dice the {Avocado}, shred the {Lettuce}, and roughly chop the {Fresh cilantro}.

   ~8 min

2. 2

   In a bowl, mix the juice of both {Lime} with the {Greek yogurt}, half the {Olive oil}, and a pinch each of the {Salt} and {Black pepper} until smooth.

   ~4 min

3. 3

   Toss the {Chicken breast} with the remaining {Olive oil}, {Cumin}, {Smoked paprika}, {Garlic powder}, {Oregano}, the remaining {Salt}, and the remaining {Black pepper}. Cook in a large skillet over medium-high heat until golden and cooked through, about 6 to 8 minutes, stirring a few times. In the last 2 minutes, add the {Corn} to warm through.

   ~8 min

4. 4

   Add the {Lettuce}, {Tomato}, {Avocado}, and {Red Onion} to a large serving bowl. Top with the warm chicken and corn, pour over the dressing, and toss gently to coat. Finish with {Fresh cilantro} and serve right away.

   ~4 min