If you’re a little OBSESSED with fresh corn and cherry tomatoes, like me at the moment, then you will definitely want to try this Mexican Chicken Salad! We have whipped up this salad using the BBQ (think, a great option for camping if you have a portable fridge or similar like the ones from countertop ice maker reviews) and also cooking the chicken in the oven (although, not the best option when it’s 40 degrees outside).
I know that their are a lot of people out there who claim that their children won’t eat salad. But they might eat salad if you serve it a little differently.
If you’ve got children who don’t like to eat salad, then instead of mixing everything together, you might like to serve ‘FAMILY STYLE’. Meaning; strips of chicken, quarters of tomato, the corn kernels still on the cob, and dressed rocket leaves, served separately and in the middle of the table – allowing each person to assemble their own dinner as they see fit.
This is a great way to serve this salad if you are doing baby led weaning or if your children try to avoid ‘the green stuff’.
Another technique we use in our household, is that we wrap the ‘leaf’ around something to make it easier to chew. Your child might like to wrap their rocket leaf (or baby spinach leaf or lettuce leaf) around some cherry tomato or cucumber or avocado. Although, we haven’t been having many avocados lately because they are so expensive ($7 each – OUCH).
MEXICAN CHICKEN SALAD
4 free range chicken thighs
3 cobs of corn
1 punnet of mixed tomatoes
1 bag of rocket
1 lemon
1 tsp coriander seeds (ground)
1 tsp cumin (ground)
1 tsp paprika
1 tsp fresh thyme
2 cloves of garlic
1 tsp honey
olive oil
sea salt
Mix together half the juice and zest from the lemon, coriander, cumin, paprika, thyme, crushed garlic, honey and 1 tbsp of olive oil to make the marinade. Coat the chicken thighs in the marinade and then cook on the BBQ or bake in the oven for 20 minutes then allow to rest for 10 minutes.
Cook the corn either in their husks on the BBQ until charred or in a pot of boiling water for 5 minutes. Remove, allow them to cool slightly and then remove the corn kernels from the cobs.
Toss the rocket with the corn kernels, quartered tomatoes, remaining lemon juice and lemon zest, a drizzle of olive oil and some salt. Slice the chicken and add to the salad before serving.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
