Lower Carb Southwest Grilled Chicken Salad with Salsa, Sour Cream and Avocado
Some nights just call for delicious but light mains and this one does not disappoint in just three easy steps! With a variety of textures and flavours including mixed lettuce, creamy avocado, sour cream, sweet corn and salty fetta we think you'll be 100% on board with this lower carb option in regular rotation.
Number of servings
Ingredients
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350g Chicken Tenderloins
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150g Black Beans
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1 Sweet Corn Cob
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1⁄2 Small Bunch Coriander
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1 Avocado (small)
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1⁄4 Cup Tomato Salsa
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1⁄3 Cup Sour Cream
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75g Pack Mixed Lettuce
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1 Tbsp Mexican Spice Mix
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30g Fetta Cheese
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1 Spring Onion
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
1 Cook Chicken
Heat a pan over medium high heat. Dust the chicken tenderloins with the Mexican spice, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.
Tip! You can leave the chicken to marinate if you have some time. The chicken can also be cooked on the BBQ.
2 Prepare Ingredients
Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from cob. Drain and rinse black beans.
3 You Plate It
Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream and enjoy.
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