Grilled Chicken & Cowboy Salsa

Name: Grilled Chicken & Cowboy Salsa
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Avocado; Avocados; Black Beans; Chicken; Corn; Free-range Chicken Breast; Free-range Chicken Breasts; Fresh Coriander; Heirloom Corn Nachos; Lemon; Lemons; NOMU Mexican Spice Blend; Sour Cream; Spring Onion; Spring Onions; Tomato; Tomatoes

A loaded salsa of black beans, fresh tomato, charred corn, creamy avo, spring onion, coriander, & a zesty lemon vinaigrette is served with a juicy chicken breast, sour cream, and crunchy corn nachos for scooping. It’ll have you sayin’, “Yee-haw!”

Grilled Chicken & Cowboy Salsa

with corn nachos & sour cream

4.5

25 reviews

Hands on Time: 15 - 20 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

CHARRED Corn
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the Corn until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the Avocado and set aside the half containing the pip for another meal. Peel off the skin and roughly dice. Squeeze over the juice of 1 Lemon wedge, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 1 Lemon wedge, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred Corn, the diced Tomato, the rinsed Black Beans, the dressed avo, the sliced Spring Onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken and top with a dollop of Sour Cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 50g
Avocado - 1
Lemon - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
NOMU Mexican Spice Blend - 10ml
Tomato - 1
Black Beans - 60g
Spring Onion - 1
Fresh Coriander - 4g
Sour Cream - 30ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 80g

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Serves 2

CHARRED Corn
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the Corn until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the Avocado and remove the pip. Peel off the skin and roughly dice. Squeeze over the juice of 2 Lemon wedges, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 2 Lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred Corn, the diced Tomato, the rinsed Black Beans, the dressed avo, the sliced Spring Onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken and top with a dollop of Sour Cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 100g
Avocado - 1
Lemon - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
NOMU Mexican Spice Blend - 20ml
Tomato - 1
Black Beans - 120g
Spring Onion - 1
Fresh Coriander - 8g
Sour Cream - 60ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 160g

Download the Recipe

Serves 3

CHARRED Corn
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the Corn until slightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the Avocados and set aside one of the halves containing the pip for another meal. Peel off the skin and roughly dice. Squeeze over the juice of 3 Lemon wedges, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 3 Lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred Corn, the diced Tomato, the rinsed Black Beans, the dressed avo, the sliced Spring Onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken and top with a dollop of Sour Cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 150g
Avocados - 2
Lemons - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
NOMU Mexican Spice Blend - 30ml
Tomatoes - 2
Black Beans - 180g
Spring Onions - 2
Fresh Coriander - 12g
Sour Cream - 90ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 240g

Download the Recipe

Serves 4

CHARRED Corn
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the Corn until slightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the Avocados and remove the pips. Peel off the skin and roughly dice. Squeeze over the juice of 4 Lemon wedges, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 4 Lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred Corn, the diced Tomato, the rinsed Black Beans, the dressed avo, the sliced Spring Onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken and top with a dollop of Sour Cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 200g
Avocados - 2
Lemons - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
NOMU Mexican Spice Blend - 40ml
Tomatoes - 2
Black Beans - 240g
Spring Onions - 2
Fresh Coriander - 15g
Sour Cream - 125ml
Corn-nachos/" title="View all our recipes with Heirloom Corn Nachos at eCook">Heirloom Corn Nachos - 320g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Grilled Chicken & Cowboy Salsa?

The preparation time for Grilled Chicken & Cowboy Salsa with corn nachos & sour cream is between 15 and 20 minutes.

What is the total time required to make Grilled Chicken & Cowboy Salsa with corn nachos & sour cream?

The total time required to make Grilled Chicken & Cowboy Salsa with corn nachos & sour cream is between 30 and 35 minutes.

How many servings does Grilled Chicken & Cowboy Salsa provide?

4 servings

What are the main ingredients in Grilled Chicken & Cowboy Salsa?

Avocado, Avocados, Black Beans, Chicken, Corn, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Heirloom Corn Nachos, Lemon, Lemons, NOMU Mexican Spice Blend, Sour Cream, Spring Onion, Spring Onions, Tomato, Tomatoes

What is the nutritional information of Grilled Chicken & Cowboy Salsa?

Calories: 1023, Carbs: 94 grams, Fat: grams, Protein: 52.6 grams, Sugar: 11.6 grams, Salt: 1352 grams

How do I prepare Grilled Chicken & Cowboy Salsa?

CHARRED CORN: Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the corn until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. HAVO SOME AVO: Halve the avocado and remove the pip. Peel off the skin and roughly dice. Squeeze over the juice of 2 lemon wedges, season, and set aside. HOWDY, CHICKY!: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning. COWBOY SALSA: In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred corn, the diced tomato, the rinsed black beans, the dressed avo, the sliced spring onion (to taste), and ½ the picked coriander. PLATE UP!: Plate up the sliced chicken and top with a dollop of sour cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!