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Mexican chicken with colourful salad

Mexican chicken with colourful salad


  • 10 10 chicken thighs
  • 6 g coarse salt
  • freshly ground pepper
  • 100 g crushed corn chips
  • 100 g Cheddar shredded cheese 50+
  • 150 g hot salsa
  • 400 g finely chopped savoy cabbage
  • 400 g mangos in small cubes
  • 300 g red peppers in small cubes
  • 20 g roasted sesame seeds
  • 25 g roughly chopped coriander leaves
  • 40 g lime juice
  • 40 g liquid honey
  • 6 g coarse salt
  • freshly ground pepper
  • 300 g crème fraiche
  • 50 g sweet chilli sauce
  • 6 g coarse salt
  • coriander leaves
Serve with
  • 500 g brown rice
  • 10 portions

Place the chicken pieces in a dish and season with salt and pepper. Crush the tortilla chips and combine with the grated cheese. Spread the salsa over the chicken and sprinkle with the cheese and crushed chips. Bake the chicken at 200°C for about 30 min.


Combine the cabbage, mango, bell peppers and other ingredients in a bowl. Season to taste and serve.


Combine the crème fraîche, chilli sauce and salt. Season to taste.

Garnish the crispy chicken pieces with fresh coriander leaves and serve with the salad, dressing and brown rice.

Energy 5176 kJ
Protein 24%
Carbohydrate 48%
Fat 28%