Mexican Salad Bowl

This is more of an assembly job than cooking, but the result is very satisfying! I cook/prepare all the ingredients and store in Tupperware in the fridge in work so I can assemble my salad every day. This recipe makes 1 serving – multiply as needed.


  • 1 chicken fillet
  • 1 – 2 tablespoons of fajita spices (I use old El Paso)
  • 1 large handful of lettuce leaves of your choice
  • 1 tablespoon of pinto beans (either canned or dried). If you buy dried you will need to cook according to packet instructions. It takes roughly 70 minutes.
  • 1 large tablespoon of my guacamole (recipe on the website)
  • 3 tablespooons of my roast sweet potato cubes (recipe on the website)
  • 1 tablespoon of chopped red pepper
  • 1 tablespoon of sweet corn
  • 1 teaspoon of salsa
  • 1 teaspoon of natural yoghurt
  • Sprinkling of grated cheese


  1. Check the recipe for the sweet potato cubes and guacamole separately and prepare.
  2. Heat a tablespoon of olive oil in a frying pan over medium heat. While the oil is heating, dice the chicken.
  3. Add the chicken to the pan and cook until cooked through (roughly 10 – 15 minutes).
  4. Add the fajita spices and a tablespoon of water.
  5. Now assemble all of the ingredients in a big bowl, drizzle with natural yoghurt, sprinkle with cheese and devour!


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