MEXICAN FIESTA, GRILLED CHICKEN SALAD WITH CRUNCHY TORTILLA CHIPS

A fresh, vibrant salad bursting with smoky grilled corn, hearty black beans, creamy avocado and a zesty kick of lime - all bought together by our Wild Chip Salt, it's topped off with crunchy tortilla chips and tender grilled chicken thigh fillets seasoned with our bold, flavourful Chicken Rub. Perfect as a side or a hearty main.

Serves: 4 | Skill Set: Easy | Prep Time: 15 mins | Cook Time: 20 mins

Featured Products: Wild Chip Salt, Chicken Rub

INGREDIENTS

FOR THE CHICKEN

• 4 Chicken thigh fillets

• Maple Leaf Meats Chicken Rub (to season the chicken)

• Olive Oil (to rub on the chicken)

FOR THE SALAD

• 2 cups fresh corn kernels (see cooking methods below)

• 1 x 400 grams tin Black Beans, drained well (do not wash, as this can make them soft and mushy)

• 2 x 250 grams mixed Cherry Tomatoes (use a mix of colours), halved

• 1 small-medium onion, finely diced

• 1 medium red capscium finely diced

• 1/2 bunch fresh Coriander, stalks and leaves washed and finely chopped (stalks add great flavour)

• 1 small jalapeno, finely diced (optional for heat)

• 1/4 teaspoon Wild Chip Salt (adjust to taste)

• 1/2 teaspoon Smoked Paprika (adjust to taste)

• Juice of 1.5 limes (or about 3 tablespoons of store bought lime juice)

• 3 tablespoons Olive Oil

• 1 ripe Avocado, diced (drizzled with a little lime juice to prevent browning)

• 1 cup (50 grams) of store bought Tortilla chips, from a well known brand, lightly crushed

Grill the Chicken

Pat the chicken thigh fillets dry. Coat with olive oil, the rub evenly with Chicken Rub.

Preheat BBQ to medium-high heat. Cook the chicken thigh fillets for 4-5 minutes per side - depending on the thickness of the thigh fillets. Check the doneness by inserting a temperature probe into the thickest part of the chicken and ensure that it reaches 75 °C.

Once cooked, rest the chicken for 5 minutes to retain it juices.

Prepare the Corn

Option 1 - Grill the Corn

Grill or pan-sear the fresh corn kernels on a BBQ or on a hot pan for extra flavour. The heat from the BBQ will cook the corn, char it slightly and infuse it with a smokey flavour.

You can grill the whole cobs (with or without the husk) or remove the kernels and grill them in a pan or on a griddle for a more control over the cooking.

Once the corn is grilled, let it cool slightly before using it in the salad.

Option 2 - Boil and Char

Bring the pot of water to a boil and add the whole corn cobs (with the husks removed).

Boil for 10 minutes until the corn is tender. After boiling, transfer the corn to the BBQ or open gas flame to char it for a few minutes, turning occasionally. Once charred, let the corn cool slightly and shave the kernels off the cob.

Prepare the Vegetables

Half the cherry tomatoes and chop the red onion, medium capsicum and coriander (stalks and leaves).

Drain the Black Beans

Open the tin of black beans and drain well (do not rinse to avoid them becoming soft and mushy).

Assemble the Salad

In a large mixing bowl, combine the grilled or charred corn, black beans, cherry tomatoes, finely diced red onion, capsicum and coriander.

Season

Sprinkle in the Wild Chip Salt and smoked paprika, adjusting to taste.

Dress the Salad

Drizzle the salad with olive oil and fresh lime juice. Toss everything gently to combine.

Add the Avocado

Dice the avocado and add it to the salad, drizzling a little extra lime juice on top to prevent browning.

Add the Tortilla Chips

Lightly crush the tortilla chips and sprinkle them over the salad just before serving, giving it a nice crunch.

Serve

Garnish the salad with the reserved grilled corn and drizzle with additional lime juice.

Slice the grilled chicken and arrange the chicken onto a serving platter.

Enjoy the salad alongside the chicken or top the chicken with the salad for a complete dish.

Serve immediately and enjoy!