The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Chicken Fajita Salad with Quinoa, Corn & Lime Yoghurt
In this Mexican fajita-style salad, tender British chicken breasts roast in a blend of oregano, chilli, cumin and smoked paprika. Dish up with a satisfying quinoa, crunchy corn and fresh lettuce. Finish with a dollop of cooling lime yoghurt.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
- 1 British Free Range chicken breast
- 1 little gem lettuce (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 handful of fresh coriander (use half)
- 1 pepper (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 595
Protein: 54g
Carbs: 47g
Fat: 22g
Ingredients
- 1 little gem lettuce
- 140g sweetcorn (sweetcorn, water, salt)
- 2 British Free Range chicken breasts
- 1 pepper
- 110g baby tomatoes
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 80g quinoa (Quinoa 100%)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 1 unwaxed lime
Nutritional Information
Calories: 662
Protein: 54g
Carbs: 47g
Fat: 29g
Free-range Chicken Fajita Salad with Quinoa, Corn & Lime Yoghurt
In this Mexican fajita-style salad, tender British chicken breasts roast in a blend of oregano, chilli, cumin and smoked paprika. Dish up with a satisfying quinoa, crunchy corn and fresh lettuce. Finish with a dollop of cooling lime yoghurt.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a small bowl & a large bowl
Roast the chicken
- Thinly slice the pepper
- Place the chicken onto the lined baking tray and rub with half the Mexican spice mix, 1 tbsp oil and a pinch of salt. Place the pepper alongside, drizzle with 1 tsp oil and season
- Roast for 21 mins / air fryer 15 mins, until cooked through. Once cooked, leave the chicken to rest
Meanwhile, cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Prep time
- Halve the tomatoes. Trim the lettuce, then set aside the larger leaves for later, and thinly slice the smaller leaves. Zest and halve the lime. Roughly chop the coriander. Drain the sweetcorn
- In the small bowl, combine the yoghurt, juice from half the lime, half the zest and 1 tbsp water. Season with salt and pepper and mix
Assemble the quinoa salad
- Add the cooked quinoa to the large bowl, along with the sweetcorn, tomatoes and shredded lettuce
- Add the remaining Mexican spice mix and half the coriander, then add the juice and zest from the remaining lime and 1 tbsp oil. Season with salt and mix well to combine
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Slice the chicken against the grain
- Arrange the larger lettuce leaves around the edge of the serving bowls. Spoon the quinoa salad, pepper and chicken into the middle. Scatter over the remaining coriander. Drizzle over the yoghurt
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