Mexican Shred Salad


I absolutely adore creative and delicious salads. The medley of flavours that come together in a salad make healthy eating EXCITING and enjoyable. Once you start exploring and creating more and more salads like this one, you may even begin to crave salads! I truly hope you enjoy this one and please leave some feedback in the comments below or connect through Facebook and Instagram using #movingnutrition #jtnourish

Mexican shred salad

Author: Jodie
Recipe type: Salads
Cuisine: Mexican-inspired
Prep time:  
Cook time:  
Total time:  
Serves: 2
No more boring salads! Make healthy eating fun and delicious with this awesome salad.
  • 1 chicken breast
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tbs olive oil
  • ½ corn cob, husk & silk removed
  • 3 mini (baby) capsicums, sliced
  • 2 spring onions, green part only, sliced
  • 4 mini kumato tomatoes, quartered
  • ¼ red chilli, thinly sliced
  • 2 cups cos or iceberg lettuce, thinly sliced
  • 3 tbs tasty cheese, grated
  • Fresh coriander, to garnish
Creamy avocado topping
  • ¼ avocado
  • 2 tbs sour cream
  • 1 tbs fresh lime juice
  • 1 small garlic clove, minced
  • Pinch of sea salt


  1. Measure out the cumin and coriander spices into a bowl. Completely coat the chicken breast in the spices, rubbing the spice mix into all the grooves.
  2. Heat the oil in a frypan over medium heat. Place the chicken breast onto the frypan and cook for 4 minutes on each side or until cooked through. Use a cover to keep all the moisture in and speed up the cooking process.
  3. Place the corn cob in a pot of warm water. Bring to the boil and cook for around 5 minutes or until tender. Set aside to cool before removing the kernals. Use a sharp knife to remove the kernals, cutting length wise, close to the core.
  4. While the chicken and corn are cooking, mix up the avocado cream by placing all ingredients in a small bowl. Use a fork to mash the avocado and stir the ingredients together.
  5. Once the chicken is cooked, set aside for 10-15 minutes. Shred the chicken using a fork.
  6. To serve, place the corn, chicken and all other salad ingredients into two bowls. Toss to combine and then top with a generous dollop of the avocado cream.
  7. Enjoy!


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About Jodie

(ANutr, GDipNut, BSc, BA) Jodie is the director of Moving Nutrition, a postgraduate university qualified nutritionist, personal trainer, ex-dancer and choreographer, and a new mum. Jodie specializes in mood (depression, anxiety, irritability, OCD), gut health, weight concern, and establishing a postive relationship with food. She is also knowledgeable in sports nutrition for recreational athletes and competitive dancers. The Moving Nutrition blog is here to educate, encourage and empower you to live your healthiest, happiest life, and is filled with simple, delicious, real food recipes. Jodie is on a mission to harmonize nutrition science and intuitive wellness. Stay in touch #movingnutrition Read More…

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