This bowl is the perfect thing to make for dinner tonight! It’s fresh, it’s crunchy, it’s indulgent, and it’s drizzled in (if we do say so ourselves) the best dressing money can buy.
INGREDIENTS
Serves 2:
2 chicken breasts
1 tin sweetcorn (or 2 corns on the cob)
1/2 white cabbage
2 handfuls black beans, drained and rinsed
Chopped pickled jalapeños, to taste
1/2 avocado, diced or sliced
50g feta cheese, crumbled
Handful of tortilla chips (plus extra for crunch)
All Dressed Up X Wahaca Jalapeño Green Goddess dressing
Optional: Lime wedges and fresh coriander to garnish
INSTRUCTIONS
Step 1: Cook the chicken breasts in the oven until cooked through. Allow them to rest before shredding into bite-sized pieces.
Step 2: If using tinned corn, drain it thoroughly. If using fresh cobs, slice the kernels off the core. Fry the corn in a dry pan over high heat until the kernels are golden and slightly charred.
Step 3: Thinly slice the white cabbage into fine shreds to create a crunchy base.
Step 4: In a large mixing bowl, combine the shredded cabbage, black beans, charred corn, jalapeños, avocado, shredded chicken, and crumbled feta.
Step 5: Lightly crush the tortilla chips over the bowl.
Top Tip: Use flavoured tortilla chips (like chilli or lime) to give the salad an extra layer of seasoning!
Step 6: Drizzle the Green Goddess dressing over the mixture. Toss everything together thoroughly and serve immediately with a wedge of lime, a sprinkle of fresh coriander, and one final drizzle of dressing.
