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Mexican Chicken Salad with Lime Dressing

Serves 4
Prep time:
Cooking time:

A fresh, zesty salad inspired by the great tastes of Mexico. A great one for summer days.



  • 4 large corn cobs
  • 1 tablespoon oil
  • 300g Tegel Smokehouse Traditional Chicken Breast
  • 2 large handfuls rocket
  • 1 red onion, finely sliced
  • 1 punnet cherry tomatoes, halved or quartered
  • 2 avocados, chopped
  • 1 cup coriander leaves
  • 1/4 cup Pams extra virgin olive oil
  • Juice from 1 lime
  • Pams salt and freshly ground Pams black pepper
View the method
  1. Strip husks from the corn, brush with oil and then barbecue or cook on a hot plate until the corn starts to colour and get dark brown flecks.
  2. Remove the corn from the heat and when cool enough to handle scrape the kernels from the cob using the back of a heavy knife.
  3. Slice the chicken into bite size pieces and then combine on a large platter with the rocket, onion, tomatoes, corn, avocado and coriander. 
  4. Drizzle with combined oil, lime juice and season with salt and freshly ground black pepper.
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