Super Easy Mexican Salad With Jalepeño Dressing

The first blog post, and what better way to kick it off than with one of my current fave recipes.

This salad is ridiculously easy to make – it’s carb free, full of healthy fats, vitamins and protein, and has become a firm favourite in our household. (It makes a mean packed lunch the following day as well.)

I usually whip this up mid week when we’re in need of a little comfort food, but don’t want the guilt of a full blown Mexican feast.

IMG_2069To serve two hungry people you will need:

  1. Salad leaves of your choice
  2. 2 chicken breasts chopped up into small chunks.
  3. Fajita / enchilada / taco seasoning / or make your own
  4. Hot sauce of your choice (I love Encona)
  5. Red & yellow pepper
  6. Red onion
  7. Tinned sweetcorn
  8. Kidney Beans
  9. Tomatoes
  10. Avocado
  11. Coriander to garnish
  1. Juice of 1 lemon or lime
  2. 2 to 3 tablespoons of 0% fat Total Greek yoghurt
  3. Coriander (roughly chopped)
  4. Small handful of pickled jalepeños roughly chopped
  1. Fry up your chicken in some coconut oil and let it start turning golden brown.
  2. Sprinkle over your Mexican seasoning and drizzle with the hot sauce of your choice.
  3. Chuck in your chopped peppers and red onion and allow to soften a bit (not too much you still want that slight crunch from the peppers.)
  4. In a big bowl tip in your tinned sweetcorn, kidney beans, tomatoes and roughly chopped coriander.
  5. When the chicken is cooked tip it into the salad bowl and mix everything together.


Now to make the dressing. Add all your ingredients to your blender/hand blender and blitz. I use a hand blender and end up up with a lovely, spicy, thick dressing.
Pop your salad on top of a few leaves of your choice – I used watercress. Add half an avocado and spoon a bit of your dressing into it. Garnish with a bit of coriander and a few jalepeños if you’re that way inclined.
A bit of a dreamy salad if you ask me 👌

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