Carb-Conscious No-Fuss Mexican Chicken Salad

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1clove garlic
• 150g red cabbage
• 1pcs spring onion
• 1pcs lime
• 300g free-range chicken breast fillet
• 10g Spanish seasoning
• 30g pepitas
• 1pcs avocado
• 50g feta
• 15ml olive oil
• 15ml extra virgin olive oil

Method

1. Step 1 — Start prep
   Check your avocado is ripe before starting this recipe (see cooking tip). Cut 4 'cheeks' from the capsicum, discarding the seeds. Crush or finely chop the garlic. Thinly slice the cabbage using a sharp knife or mandoline. Thinly slice the spring onion. Finely grate the zest of half the lime*, then juice the half. Cut the remaining lime into wedges.
2. Step 2 — Marinate chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Put the garlic, half the Spanish seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
3. Step 3 — Chargrill capsicum
   Heat a chargrill pan over high heat. Put the capsicum in a bowl, drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Cook the capsicum for 4-5 mins each side until charred and tender. Remove from the pan.
4. Step 4 — Chargrill chicken
   Heat the same pan over high heat until hot. Cook the chicken for 2-4 mins each side until lightly charred and cooked through. Remove from the pan and rest for 4 mins.
5. Step 5 — Finish prep
   Meanwhile, put the pepitas in a cold small frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. For the dressing, combine the lime zest, 2 tsp lime juice and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper.
6. Step 6 — Toss salad and serve
   While the chicken is resting, cut the avocado into thin wedges. Slice the capsicum and chicken into thick strips. Add the cabbage, capsicum and chicken to the dressing and toss to coat. Taste, then season with salt and pepper. Divide salad and avocado among bowls. Crumble over the feta, scatter with pepitas and spring onion. Serve with the lime wedges.

Allergens

Milk