Quick and Easy

Mex street salad

This tasty Mex street salad is messy, slaw-based, and full of delicious barbecued chicken...what’s not to love?! James Wirth shares his recipe from the cookbook This Could Get Messy.
4
25M
15M
40M

Ingredients

Achiote marinated chicken
Honey lime dressing
The salad

Method

1.Make achiote marinated chicken: Put the chicken pieces in a large mixing bowl. Place the achiote marinade ingredients in a blender and blitz to a smooth paste. Pour the marinade over the chicken, then use your hands to massage the marinade into the chicken. Cover with plastic wrap and marinate in the refrigerator for 3 hours.
2.Once chicken has finished marinating, heat a chargrill pan or barbecue to a medium–high heat. Once hot, grill the chicken for 4–5 minutes on each side, or until cooked through and slightly charred. Remove from the heat and set aside to rest for a few minutes, before chopping it into bite-sized pieces.
3.Make honey lime dressing: In a small mixing bowl, whisk together the lime juice, olive oil, honey and mustard. Season to taste with salt flakes and freshly ground black pepper and set aside.
4.Make salad: In a large mixing bowl, toss together all the salad ingredients, except the haloumi.
5.Give the dressing another whisk and use it to dress the salad.
6.Add the chopped chicken to the salad and toss to combine. Season with to taste, then transfer the salad to individual serving plates, or a serving platter. Finely grate the haloumi over the top and serve.

Serves 4 as a main meal or 8 as a side dish.

Note

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