Mexican Street Corn Brussels Sprout Salad

Serves 2

Crunchy, colourful, and packed with protein, this Mexican-Style Chicken & Brussels Sprout Salad is a meal you'll actually look forward to eating. Brussels sprouts are loaded with fibre, antioxidants, and vitamin C to support gut health, immunity, and recovery—making this a nourishing option for busy days and active lifestyles.

224 g [8 oz] Skinless Chicken Breast (Diced into one inch pieces)

1 tbsp Olive Oil

2 cups Brussels Sprouts (Shredded )

1 ½ cups Yellow Sweet Corn

¼ Red Onion (Diced)

¼ cup, crumbled Feta Cheese

½ cup Cilantro, Chopped

2 tbsp Avocado Oil Mayonnaise

1 medium Lime, zested and juiced

1 tbsp Taco Seasoning

In a small bowl, whisk together the mayo, half the cilantro, lime juice, lime zest, and half of the taco seasoning to create the dressing. Refrigerate until ready to use.

In another bowl, season the diced chicken breast with the remaining taco seasoning. Season with salt. Mix until the chicken is fully seasoned.

Heat olive oil in a non-stick skillet over medium heat. Add the seasoned chicken and cook until fully cooked through and lightly browned.

In a large mixing bowl, combine the cooked chicken, shredded Brussels sprouts, corn, red onion, feta cheese, remaining cilantro, and prepared dressing. Gently toss until all ingredients are evenly coated. Serve immediately.

Protein options: The chicken breast can be substituted with shredded rotisserie chicken or sautéed shrimp.

Dressing consistency: For a thinner and creamier dressing, add one tablespoon of cold water for every two tablespoons of mayonnaise.

Dressing ingredient option: The mayonnaise can be substituted with Greek yogurt or sour cream.

552cal per serving - 55g carbs - 10g fibre- 24g fat - 37g protein