Smoky Mexican Chicken Salad with Bacon & Roasted Corn
Mexican chicken salad with roasted corn, bacon, lime and feta. A delicious & super easy meal prep lunch ready in 40 minutes!
Servings: 5
Calories: 469kcal
Ingredients
- 650 g cooked chicken breast, cubed
- 900 g frozen sweetcorn
- 200 g bacon, sliced into cubes
- 200 g feta, crumbled
- 1 cucumber, diced
- 250 g cherry tomatoes, sliced in half
- 2 green peppers, diced
- Juice of one lime, plus wedges
- Handful of fresh coriander, roughly chopped
- ½ red onion, finely diced
Cupboard Essentials
- 2 tbsp mayo
- Pepper
- ½ tsp cayenne, plus a sprinkle to serve
- 1 tsp red pepper flakes
Instructions
- Preheat oven to 205°C/400°F. To a foil-lined baking tray, add the frozen corn and sliced bacon. Season with salt and pepper and pop in the oven for 30 minutes, stirring halfway to brown evenly.
- Allow the tray to cool completely once cooked.
- In the base of your bowl, combine the mayo, ½ tsp coarsely cracked black pepper, ½ tsp cayenne pepper, ½ tsp red pepper flakes, the juice of one lime and 1 tsp sea salt.
- First, stir the corn and bacon into your dressing and stir to combine.
- Then, pour all of the other elements of the salad into your mixing bowl. That’s the cooked chicken breast, cucumber, feta, cherry tomatoes, green peppers, coriander and red onion. Stir until everything is incorporated.
- Divide into meal prep containers and store in the fridge. Eat within 4 days.
Notes
- Evenly distribute the corn/bacon on the baking tray for even charring. Moving the corn/bacon round halfway through to even out the hot spots of the tray.
- Allow around 30 minutes for the bacon/corn to cool before combining with the other salad elements, this will prevent sogginess!
- If you love spice, feel free to switch the red pepper flakes with chilli flakes, and add fresh jalapenos if you can get your hands on them.
Nutrition
Calories: 469kcal | Carbohydrates: 31g | Protein: 45g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g