Mexican street salad - 4 servings
For a tasty midweek meal, try our easy, gluten-free Mexican street salad - ready in just 30 minutes. .
1 large red capsicum, quartered
2 large chicken breast fillets
1 tablespoon smoky chipotle Mexican seasoning
1 tablespoon olive oil
400g can black beans, rinsed, drained
1/3 cup chopped fresh coriander
3 green shallots, thinly sliced
1 small red onion, finely chopped
2 tablespoons Praise Deli Style Lime & Chilli Vinaigrette, plus extra, to drizzle
200g cherry tomato medley, halved
1 avocado, chopped
100g feta, sliced
20g baby rocket .
1.Preheat an oven grill on high. Place the capsicum, skin side up, on a baking tray. Spray with oil. Grill for 3-5 minutes or until the skin blackens and blisters. Transfer to a bowl. Cover with plastic wrap and set aside for 5 minutes (this will make the skin easier to remove). Peel the skin and discard. Thickly slice capsicum.
2.Meanwhile, place chicken in a glass or ceramic bowl. Sprinkle with seasoning and drizzle with 1 tbs oil. Toss chicken until coated.
3.Preheat a barbecue grill or chargrill pan on medium. Remove husks and spray corn with oil. Cook corn and chicken, turning corn often and chicken halfway, for 8-10 minutes or until chicken is just cooked though and corn is tender. Transfer chicken to a plate. Cover with foil. Set aside for 5 minutes to rest. Place corn on a chopping board.
4.Cut the corn kernels from the cobs and place in a bowl. Add the beans, coriander, shallot, onion and dressing and toss until well combined. Spoon onto a platter. Top with the capsicum, tomato, avocado and feta. Slice the chicken and place on the platter. Top with the rocket and drizzle with extra dressing to serve.