Chopped Mexican Chicken Salad


The thought of eating a normal salad brings me to tears. If you’re gonna eat a salad please please make sure it’s packed with delicious goodies. This salad is super easy to make and the flavours are out of this world – it is the perfect healthy lunchtime option.


1 free-range chicken breast, cubed
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garlic salt
1 tsp dried chili flakes
Olive oil
Sea salt & black pepper
The juice of half a lemon

1 small gem lettuce, chopped
A handful of baby tomatoes, chopped
2 spring onions, chopped
1/2 a wheel of feta, chopped
1/2 a red pepper, chopped
1/2 a yellow pepper, chopped
1/2 an avo, chopped

For the green goddess dressing:

1 large handful of fresh basil
1 cup plain greek yogurt
1/2 a garlic clove
1 tsp apple cider vinegar
The juice and zest of 1 lemon
Extra virgin olive oil
Sea salt & black pepper

Serves 1
Preparation 15 minutes
Cooking time 5 minutes

In a bowl combine the cubed chicken, paprika, garlic salt, cumin, coriander, chili flakes, a splash of olive oil, sea salt and black pepper. Set the chicken aside while you’re chopping the salad ingredients.

Place a frying pan on high heat and fry the chicken for 5 minutes. Squeeze over the lemon juice.

In a food processor add the yogurt, lemon zest and juice, basil leaves, garlic, vinegar, sea salt and black pepper. Blitz until smooth. add 1 tbsp of extra virgin olive oil. Taste to adjust the flavours, it might need more lemon juice and salt.

Combine all the ingredients and there you have it 🙂


My lunch date – Tokara the German Shepard

2 thoughts on “Chopped Mexican Chicken Salad

  1. Natalie,
    I have to say this was honestly the most delicious dressing I have ever put on a salad! It was insane! Keep up the good work.

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