Chipotle Chicken Salad Bowl
Ingredients
to make the marinade
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp chipotle chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 clove garlic
- 600g chicken fillets
to make the cottage cheese
- 200g Bulla Cottage Cheese Original
- 2 tsp lime juice
- 2 tsp extra virgin olive oil
- 1/4 tsp garlic
- salt flakes & freshly ground black pepper
to make the salad
- 1 1/2 cups brown rice
- 1 avocado
- 1/3 cup corn kennels
- 12 cherry tomatoes
- 1 Lebanese cucumber
- 80g salad mix
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, oil, garlic and seasonings. Puree until smooth and refrigerate until required.
- Preheat 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
to make the marinade
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp chipotle chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 clove garlic
- 600g chicken fillets
to make the cottage cheese
- 200g Bulla Cottage Cheese Original
- 2 tsp lime juice
- 2 tsp extra virgin olive oil
- 1/4 tsp garlic
- salt flakes & freshly ground black pepper
to make the salad
- 1 1/2 cups brown rice
- 1 avocado
- 1/3 cup corn kennels
- 12 cherry tomatoes
- 1 Lebanese cucumber
- 80g salad mix
to serve
- lime juice, olive oil