This recipe is slightly more time consuming then the others, but if you put in the time, you will have a tasty dressing to use for salads during the week – win win!

If you’re time poor, you can just make the chicken and have it with rice and some steamed vegetables, or even in wraps for lunch or dinner.

---

Mexican Chicken Bowl – Slow Cooker

Ingredients – Mexican Chicken

• 800g chicken breast
• 300g chunky salsa
• 1/3 cup coriander lime dressing* (recipe below) + more as dressing
• 1/2 cup chicken stock
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika

Method – Mexican Chicken

• Add all “Slow Cooker Mexican Chicken” ingredients to slow cooker. Set on HIGH and cook for 4 hours.
• Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes.

Other ingredients for the bowl

• 4 cups cooked rice
• 420g tin of corn, drained
• 420g tin of black beans, drained
• 2 avocados
• 1/4 cup chopped coriander 
• 1 lime

Method – building the bowl

• Cook the rice, drain corn and black beans, chop coriander, dice avocados, cut lime into wedges.
• Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with coriander and lime wedges. Drizzle with *Coriander Lime Dressing, (see below).

---

*Coriander Lime Dressing

This easy coriander lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!

Ingredients

• 2 cups fresh coriander
• 1/2 tsp Coriander, ground
• 1 Garlic clove
• 1/4 cup lime juice
• 2 tsp maple syrup or honey
• 1/2 cup of olive oil, extra-virgin
• Optional extra – 1 avocado or 1/2 cup of greek yoghurt

Method

• Place all ingredients (apart from oil), in food processor and blend.
• With the blade running, pour in the olive oil until smooth.
• Optional – to make creamy, add one avocado or 1/2 cup of Greek yoghurt.