chipotle chicken salad bowl
preparation time 15 minutes + marinating time. cooking time 15 minutes
Ingredients
marinade
2 Tbsp olive oil
2 Tbsp lime juice
2 tsp chipotle chilli powder
1 tsp ground cumin
1 tsp smoked paprika
2 cloves garlic, finely diced
1.2kg chicken fillets
cottage cheese
2 x 200g Bulla Cottage Cheese Original
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
1/2 tsp finely chopped garlic
salt flakes & freshly ground black pepper
salad
3 cups cooked brown rice
2 avocados, sliced
3/4 cup corn kernels
24 cherry tomatoes, diced
2 Lebanese cucumbers, shredded
1 Tbsp olive oil
1 Tbsp lime juice
160g salad mix, washed
to serve
lime juice, olive oil
Cooking Directions
- Combine marinade ingredients, mixing well. Add chicken and toss to coat. Refrigerate for several hours or overnight.
- Place Bulla Cottage Cheese Original in a food processor with the lime juice, olive oil, garlic and seasonings. Puree until smooth and refrigerate until required.
- Pre-heat a grill plate and cook chicken until well seared and cooked through. Allow to cool slightly, then shred.
- Combine tomatoes and corn and drizzle with the lime juice and olive oil.
- To serve, divide salad mix between serving bowls, accompanied with rice, avocado, corn and tomato mix and cucumber. Top with shredded chicken, cottage cheese and drizzle with additional lime and olive oil.
Ingredients
marinade
2 Tbsp olive oil
2 Tbsp lime juice
2 tsp chipotle chilli powder
1 tsp ground cumin
1 tsp smoked paprika
2 cloves garlic, finely diced
1.2kg chicken fillets
cottage cheese
2 x 200g Bulla Cottage Cheese Original
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
1/2 tsp finely chopped garlic
salt flakes & freshly ground black pepper
salad
3 cups cooked brown rice
2 avocados, sliced
3/4 cup corn kernels
24 cherry tomatoes, diced
2 Lebanese cucumbers, shredded
1 Tbsp olive oil
1 Tbsp lime juice
160g salad mix, washed
to serve
lime juice, olive oil