This is nach-o average Mexican meal, Chef! Crushed corn chips are used as a crunchy garnish over a mouthwatering salad, featuring slices of Mexican-spiced chicken breast, fresh greens, charred sweet corn, crunchy carrots, spicy jalapenos, plump tomato & creamy avo. Garnished with tangy tomato salsa.
Serving guide
Choose your portion size.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
MEXICAN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY, SPICY SALAD
To a bowl, add the leaves, the Corn, the jalapenos, the carrots, the Cucumber, the tomato, the lemon juice, and seasoning.
YOU CRUSHED IT, CHEF!
Plate up the salad mix, and top with the Chicken, and the Avocado. Dollop over the salsa, and scatter over the nachos.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.09
for 4 servings Ā· R35.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Santa Annaās Corn Nachos needs 100 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 Ā· 24% of packR5.78
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Lemon Juice needs 125 mlLemon Juice 500 ml 500 ml at R29.99 Ā· 25% of packR7.50
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Julienne Carrots needs 300 gBulk Large Carrots 3 kg 3 kg at R49.99 Ā· 10% of packR5.00
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Avocados needs 2Ripen at Home Loose Avocado R19.99 Ā· whole pack (size can't be divided)R19.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 Ā· whole pack (size can't be divided)R42.99
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Sliced Pickled JalapeƱos needs 120 gSliced Pickled JalapeƱos 400 g 400 g at R59.99 Ā· 30% of packR18.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 Ā· 23% of packR4.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 Ā· whole pack (size can't be divided)R20.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 Ā· 57% of packR18.28
Not in the Woolies basket ā source these elsewhere:
- Corn
- Tomato Salsa
- Old Stone Mill Mexican Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Grilled Chicken Salad?
The preparation time for Mexican Grilled Chicken Salad with crumbled nacho chips is between 15 and 20 minutes.
What is the total time required to make Mexican Grilled Chicken Salad with crumbled nacho chips?
The total time required to make Mexican Grilled Chicken Salad with crumbled nacho chips is between 20 and 25 minutes.
How many servings does Mexican Grilled Chicken Salad provide?
4 servings
What are the main ingredients in Mexican Grilled Chicken Salad?
Avocado, Carrot, Chicken, Chicken Breast, Corn, Cucumber, Green Leaves, Lemon Juice, Old Stone Mill Mexican Spice, Pickled JalapeƱo, Santa Anna's Corn Nachos, Tomato, Tomato Salsa
What is the nutritional information of Mexican Grilled Chicken Salad?
Calories: 928, Carbs: 77 grams, Fat: grams, Protein: 48.5 grams, Sugar: 18.9 grams, Salt: 1072 grams
How do I prepare Mexican Grilled Chicken Salad?
MEXICAN CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter, and the Mexican spice. Remove from the pan and rest for 5 minutes before slicing and seasoning. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY, SPICY SALAD: To a bowl, add the leaves, the corn, the jalapenos, the carrots, the cucumber, the tomato, the lemon juice, and seasoning. YOU CRUSHED IT, CHEF!: Plate up the salad mix, and top with the chicken, and the avocado. Dollop over the salsa, and scatter over the nachos.
What should be prepared from my kitchen to make Mexican Grilled Chicken Salad?
Avocado, Carrot, Chicken, Chicken Breast, Corn, Cucumber, Green Leaves, Lemon Juice, Old Stone Mill Mexican Spice, Pickled JalapeƱo, Santa Anna's Corn Nachos, Tomato, Tomato Salsa
How many calories does Mexican Grilled Chicken Salad have?
928 calories
How much fat content does Mexican Grilled Chicken Salad have?
grams