Southern Baked Chicken and Vegetable Salad Bowl with a Lime, Ginger and Chilli Dressing Recipe

So I made my own southern seasoning and wanted to try it out. This salad was so fresh, tasty and zingy I couldn’t get enough of it. This is also the first time I have tried South American black beans they were also delicious. I had mine in my lunchbox and it worked perfectly.

Ingredients (serves 2)

For the salad

  • 1 large chicken breast
  • 2 tsp of southern seasoning (recipe here)
  • drizzle of olive oil
  • small bag of salad leaves
  • 2 handfuls of frozen or 1 small tin of sweetcorn
  • 1 red pepper, de seeded and sliced
  • 1 red onion, peeled and sliced
  • 1 tin black beans

For the dressing

  • 1 garlic clove, peeled and minced
  • 1 thumbnail piece of ginger, peeled and minced
  • 1/2 long or 1 small red chilli, de seeded and finely sliced
  • juice of 2 limes, zest of 1 lime
  • 2 tbsp fresh coriander, finely chopped
  • 1 tsp palm or brown sugar
  • 3 tbsp rapeseed oil


  1. Pre heat oven to 180 degrees (fan). Place the chicken, red onion and pepper in a baking tray. Drizzle over some olive oil. Rub the oil all over the chicken breast. Add the seasoning and rub to coat. Bake for 30 minutes.
  2. Assemble the salad by sharing the salad leaves between 2 serving bowls. Also share the sweetcorn, black beans, cooked peppers, onion and chicken.
  3. To make the dressing add all of the ingredients into a jar or bowl shake or whisk well to combine. Spoon the dressing over the salads and serve. Enjoy.


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