Unbeleafable® Burrito Bowl with Creamy Avocado Dressing
2 chicken breasts
2 tbsp cajun seasoning
1 tbsp olive oil
2 x 70g bag Unbeleafable Crispy Green Leaves
1 red onion, finely sliced
1 x 400g tin black beans, drained and rinsed
100g tinned or fresh sweetcorn, drained
Small bunch fresh coriander, finely chopped
2 ripe avocados, thinly sliced
Pickled jalapeños (optional)
Tortilla chips, to serve
For the creamy avocado dressing:
1 ripe avocado, peeled and destoned
2 tbsp sour cream
2 limes, juiced
Freshly ground black pepper
1. Preheat the oven to 200ºC/180ºC(fan)/gas mark 6. Place the chicken on a baking tray and sprinkle the cajun seasoning over the top, followed by the oil. Rub the seasoning all over the chicken, then roast in the oven for 20 mins, or until cooked through.
2. Meanwhile, heat a frying pan on a moderate heat and add the sweetcorn. Toss for 5 minutes until the sweetcorn is starting to char, then set to one side.
3. To make the creamy avocado dressing, place the avocado, sour cream, lime juice and seasoning into a food processor and blitz until smooth. If you want a slightly runnier dressing, add a tbsp of water to the mix and blitz until it’s your desired consistency.
4. To assemble your salad roughly chop the Unbeleafable Crispy Green Leaves and add to a large bowl. Scatter over the sliced red onion, drained black beans, charred sweetcorn and finely chopped coriander and toss together. Tear the cooked cajun chicken into chunks and add to the bowl with the sliced avocados and pickled jalapeños. Spoon some dressing over the top and serve the rest on the side with tortilla chips.