This salad can easily be a quick lunch or with a couple of extras a hearty dinner. The addition of some canned black beans or a cup of rice will make this dish into a filling after adventure winner. I always have a small sachet of Mexican taco seasoning with me, it can be used in so many ways and is a great way to add flavour without having loads of different spices in the cooking kit.


1 large chicken breast

1 small romaine or iceberg lettuce, roughly chopped

Cherry tomatoes, cut in half

1 corn cob, husk and silk removed

1 teaspoon Mexican seasoning mix

¼ red onion

½ red capsicum

Spicy Lime Mayo

½ teaspoon Mexican seasoning mix

¼ cup mayonnaise

1 lime, cut in half


  1. Heat a drizzle of oil in a frypan over medium heat. Sprinkle chicken with seasoning, salt and pepper. Cook chicken breast for 5-6 minutes on each side or until cooked through. Remove from heat and set aside to cool.
  2. Return pan to heat with a little extra oil, grill corn until lightly charred. Remove from heat and when cool enough to handle cut kernels with a sharp knife.
  3. Combine remaining ingredients in a bowl or large plate. Slice chicken. In a small bowl or mug, combine additional seasoning, mayonnaise and juice of half a lime. Mix well.
  4. Divide salad between plates, scatter with corn kernels and dress with spicy lime mayo. Serve with remaining lime wedge on the side.

Serves 2


  • Using the same seasoning mix for both the chicken and the dressing makes the dish come together and reduces the amount of spices you need.
  • Allow chicken to cool before cutting or shredding with 2 forks to mix through the salad


  • Mixed or bagged lettuce can be used in place of romaine/iceberg
  • Spring onions can be used in place of red onion
  • Canned corn can be used in place of fresh, drain well and toss in a hot pan to toast slightly
  • Lemon can be used in place of lime


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