Mexican Chicken with Black Bean Salsa

Mexican chicken with black bean salsa


  • 8 Chicken Thigh Fillets
  • 40g pkt Mexican seasoning
  • 425g can black beans, rinsed, drained
  • 2 avocados, stoned, peeled, finely chopped
  • 2 tomatoes, finely chopped
  • 200g corn chips

Cooking Time

15 Mins Prep, 10 Mins Cook




4 Servings



Step 1

Place the chicken and Mexican seasoning in a large bowl and toss to combine.

Step 2

Heat a greased barbecue grill or chargrill on high. Cook chicken for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Step 3

Meanwhile, combine the beans, avocado and tomato in a medium bowl. Season.

Step 4

Arrange corn chips on a serving platter. Top with the bean mixture and chicken. Serve immediately.


Recipe Source: