Flexi your Mexi culinary skills by making a salad that gives new meaning to layers of flavour. Fresh greens, rich black beans, tangy tomato, and sweet pops of corn are tossed together to form the base. Top with smoky slices of chicken, crispy onion bits for crunch, a sour cream drizzle for yumminess, and enjoy!
Mexi Bean & Chicken Salad
Mexi Bean & Chicken Salad
with smoked chicken & a sour cream dressing
Hands on Time: 0 - 0 minutes
Overall Time: 0 - 0 minutes
Ingredients:
- Black Beans
- Corn
- Crispy Onion Bits
- Fresh Chives
- NOMU Mexican Spice Blend
- Salad Leaves
- Smoked Chicken Breast
- Sour Cream
- Tomato
From your kitchen:
- Salt & Pepper
- Water
CORN
Boil the kettle. Submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
ASSEMBLE!
In a bowl, combine the shredded salad leaves, the drained beans, the tomato pieces, and the plump corn. Top with the sliced chicken and the crispy onion bits. In a small bowl, combine the sour cream, the NOMU rub, and water in 5ml increments until drizzling consistency. Drizzle over the salad. Garnish with the chopped chives. Lunch is served, Chef!
Corn - 50g
Salad Leaves - 40g
Black Beans - 60g
Tomato - 1
Smoked Chicken Breast - 1 unit
Crispy Onion Bits - 10ml
Sour Cream - 40ml
NOMU Mexican Spice Blend - 5ml
Fresh Chives - 3g
Woolies Products in this dish
