Mexican salad

Ingredients for 4 servings:

• 2 chili peppers
• 20 g coriander leaves
• 2 spring onions
• 2 limes
• 2 tomatoes
• 100 g cheese
• 500 g chicken breast
• 150 g rice
• 1 can of corn
• 200 g kidney beans
• 8 tbsp olive oil
• 2 tsp cayenne pepper
• salt and pepper
• 2 tsp coriander powder
• 3 tsp cumin powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook rice according to the package instructions. Wash the chilies, spring onions, cilantro, and tomatoes, deseeding if necessary, and finely dice or chop. Dice the cheese. Halve the limes and squeeze out the juice. Mix the lime juice with 1 teaspoon of cumin powder and half of the oil, and season with salt and pepper to taste. Place the cooked rice in a bowl and toss with the cheese cubes, drained corn and beans, chilies, spring onions, tomatoes, and cilantro. Mix the remaining oil, cumin, cayenne pepper, and ground coriander. Season with salt and pepper and rub the chicken breast with the mixture. Fry until cooked through, then shred. Mix everything together. Approx. 639 kcal per serving.