Mexican-style spring salad bowl

Published on 08 November 2018

Serves: 4

Prep: 20 mins

Cooking: 20 mins


  • 1 ¼ cups basmati rice
  • 500g chicken breast fillets
  • 1 tablespoon olive oil
  • 30g sachet taco seasoning
  • 1 green oak leaf lettuce, leaves separated
  • 1 green capsicum, thinly sliced
  • 4-6 radishes, thinly sliced
  • 1 avocado, thinly sliced
  • ½ small red onion, thinly sliced
  • 250g cherry tomatoes, quartered
  • ½ fresh long red chilli, thinly sliced (optional)
  • 2 teaspoons black (or white) sesame seeds (see NOTE)
  • lime wedges, to serve


  1. Bring 2 ½ cups of water to the boil in a medium saucepan. Add rice and a pinch of salt. Cook, covered, for 10-12 minutes or until most of the water has been absorbed. Remove rice from heat. Stand, covered (don’t peek!), for 10 minutes or until rice is tender.
  2. Cut each chicken breast horizontally into 2 thin fillets. Drizzle chicken with oil. Sprinkle both sides of chicken fillets with seasoning. Spray a grill pan with oil. Heat over medium-high heat. Cook chicken for 3-4 minutes on each side or until golden and cooked through. Transfer to a clean board. Coarsely chop.
  3. Divide rice among serving bowls. Arrange lettuce, chicken, capsicum, radish, avocado, onion and tomatoes in small piles over rice. Scatter with chilli (if using) and seeds. Serve with limes.

NOTE: If you are using white sesame seeds, toast them in a small dry frying pan for 2 minutes or until golden before using.