Mexican Chicken Salad with Cheesy Potatoes

Mexican Chicken Salad with Cheesy Potatoes

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 28, 2019.



  • 800g potatoes
  • 2 tomatoes
  • 1 cup grated cheese

Chicken Salad

  • 1 pack chicken breasts
  • 1 Tbsp Mexican spices
  • ½ red onion
  • ½ lettuce
  • 250g frozen corn
  • Remaining Mexican spices
  • 1 Tbsp mayonnaise

To Serve

  • 125g sour cream
  • 1 Tbsp mild sweet chilli sauce (optional)
  • 1 lime

Have Handy

  • oil
  • pepper
  • salt
  • vinegar


  1. Cook potatoes Preheat oven to 230ºC. Dice potatoes 2cm. Toss on a lined oven tray with a drizzle of oil. Season and cook for about 25 minutes, until tender. Dice tomatoes 1cm. When potatoes are cooked, switch oven to high grill. Sprinkle potatoes with tomatoes and cheese and grill for 1-2 minutes, until cheese is golden.
  2. Cook chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Sprinkle with 1 Tbsp Mexican spices and season with salt. Heat a drizzle of oil in a fry-pan on medium high heat. Cook chicken for 3-5 minutes each side, until cooked through. Remove from pan and rest, covered.
  3. Prep veggies and cook corn Finely dice onion and shred lettuce. Set aside separately. Return pan to medium-high heat with a drizzle of oil. Cook corn and onion for 3-4 minutes, until tender. Add remaining Mexican spices and cook a further 30 seconds, stirring until fragrant. Transfer to a bowl.
  4. Shred chicken Shred chicken using two forks, add to bowl with corn and onion, along with lettuce and mayo and toss gently to combine. Season to taste. In a bowl, combine sour cream and sweet chilli sauce. Keep some plain for fussier little foodies. Cut lime into wedges.
  5. Serve cheesy potatoes topped with chicken, sour cream and a lime wedge.

Nutritional Information

Energy 2838 kj
678 kcal
Protein 36.5g
Carbohydrate 38.4g
Fat 29.3g