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 Corn & Lime Yoghurt
In this Mexican fajita-style salad, tender free-range British chicken is roasted in a fiery Mexican spice blend. Dish up with a satisfying crunchy corn and fresh lettuce. Finish with a cooling lime dressing and leafy coriander.
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 600g diced British Free Range chicken breast
- 140g sweetcorn (sweetcorn, water, salt)
- 30ml hot honey (honey, chilli extract)
- 2 pepper
- 12 baby potatoes
- 1 handful of fresh coriander
- 2 little gem lettuce
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g baby tomatoes
Nutritional Information
Calories: 519
Protein: 45g
Carbs: 44g
Fat: 18g
Free-range Chicken Fajita Salad with Corn & Lime Yoghurt
In this Mexican fajita-style salad, tender free-range British chicken is roasted in a fiery Mexican spice blend. Dish up with a satisfying crunchy corn and fresh lettuce. Finish with a cooling lime dressing and leafy coriander.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a sieve & a grater
Bake the potatoes
- Halve the potatoes (quarter the larger ones)
- Place onto a lined baking tray and toss with half the Mexican spice mix, 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Prep the veg & finish roasting
- Meanwhile, halve the tomatoes. Trim and thinly slice the lettuce. Zest and halve the lime
- Roughly chop the coriander. Drain and rinse the sweetcorn
- Thinly slice the peppers, then add to the other lined tray, with the chicken alongside. Rub with the remaining Mexican spice mix, half the honey, 1 tbsp oil and a pinch of salt. Roast for 11-13 mins, until cooked through
Make the yoghurt dressing
- In the large bowl, combine the yoghurt, remaining honey, 1 tbsp oil and the zest and juice from the lime. Season with salt and pepper and mix well
Build the salad
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken against the grain
- To the large bowl, add the chicken, sweetcorn, tomatoes, lettuce and half the coriander. Season with salt and pepper, then toss to coat in the dressing
Plate up
- Serve the fajita salad into bowls and garnish with the remaining coriander
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