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 - 15 minutes
Overall Time: 0 - 15 minutes
Ingredients:
- Black Beans
- Corn
- Crispy Onion Bits
- Crispy Onions
- Old Stone Mill Mexican Spice
- Salad Leaves
- Smoked Chicken Breast
- Smoked Chicken Breasts
- 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 plumped corn. Top with the sliced chicken and the crispy onion bits. In a small bowl, combine the sour cream, the Mexican spice, and water in 5ml increments until drizzling consistency. Drizzle over the salad. Lunch is served, Chef!
Corn - 50g
Salad Leaves - 40g
Black Beans - 60g
Tomato - 1
Smoked Chicken Breast - 1
Crispy Onion Bits - 10ml
Sour Cream - 40ml
Old Stone Mill Mexican Spice - 5ml
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 plumped corn. Top with the sliced chicken and the crispy onion bits. In a small bowl, combine the sour cream, the Mexican spice, and water in 5ml increments until drizzling consistency. Drizzle over the salad. Lunch is served, Chef!
Corn - 100g
Salad Leaves - 40g
Black Beans - 120g
Tomato - 1
Smoked Chicken Breasts - 2
Crispy Onions - 20ml
Sour Cream - 80ml
Old Stone Mill Mexican Spice - 10ml
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 plumped corn. Top with the sliced chicken and the crispy onion bits. In a small bowl, combine the sour cream, the Mexican spice, and water in 5ml increments until drizzling consistency. Drizzle over the salad. Lunch is served, Chef!
Corn - 150g
Salad Leaves - 60g
Black Beans - 180g
Tomato - 2
Smoked Chicken Breasts - 3
Crispy Onions - 30ml
Sour Cream - 125ml
Old Stone Mill Mexican Spice - 15ml
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 plumped corn. Top with the sliced chicken and the crispy onion bits. In a small bowl, combine the sour cream, the Mexican spice, and water in 5ml increments until drizzling consistency. Drizzle over the salad. Lunch is served, Chef!
Corn - 200g
Salad Leaves - 80g
Black Beans - 240g
Tomato - 2
Smoked Chicken Breasts - 4
Crispy Onions - 40ml
Sour Cream - 160ml
Old Stone Mill Mexican Spice - 20ml
Woolies Products in this dish
