· By Julia Boase

Mexican-Inspired Rainbow Salad with Spicy Chipotle Chicken

This vibrant, gut-loving salad was created in collaboration with nutritionist Jacqueline Alwill from Brown Paper Bag Nutrition as part of our Good Guts Series — celebrating recipes that nourish your microbiome while keeping lunch exciting and satisfying.

Packed with colour, crunch, and flavour, this salad brings together smoky chipotle chicken, charred corn, and a zesty lime dressing — the perfect combo for a nourishing lunch that’s easy to prep and travels beautifully in your Nudie Rudie Lunch Box.

Ingredients

Salad

  • 1 bag of kale slaw

  • 1 chicken breast, diced

  • 2 tsp olive oil

  • 2 tbsp arrowroot (or tapioca) powder

  • 1 tbsp MasterFoods Chipotle Spice Blend

Corn

  • 1 cob of corn, cut into quarters lengthways

  • 2 tbsp olive oil

  • 2 tsp MasterFoods Chipotle Spice Blend

Dressing

  • 2 tbsp mayonnaise

  • 2 tbsp light Greek yoghurt

  • Zest and juice of 1 lime

  • 1 tbsp Byron Bay Smokey Chipotle Hot Sauce

  • 2 tbsp chopped coriander

  • Salt & pepper, to taste

Directions

  1. Prepare the chicken:
    Toss diced chicken with olive oil, arrowroot powder, and chipotle spice blend until evenly coated.

  2. Prepare the corn:
    Coat the corn quarters with olive oil and chipotle spice blend.

  3. Cook:

    • Chicken: Air fry at 190°C for 12–13 minutes, shaking the basket halfway through.

    • Corn: Air fry at 200°C for around 15 minutes, shaking regularly until golden and slightly charred.

  4. Make the dressing:
    In a small bowl, combine mayonnaise, Greek yoghurt, lime zest and juice, chipotle hot sauce, and coriander. Mix well and season to taste.

To Assemble

  1. Add the kale slaw to your bowl or lunch container.

  2. Top with chipotle chicken and place the charred corn to the side.

  3. Drizzle over the dressing (or pack it separately if you’re eating later).

  4. Finish with an extra wedge of lime, a sprinkle of pepitas, and a few fresh coriander leaves.


💡 Dietitian tip: The fibre in the kale and cabbage slaw supports a healthy gut, while the yoghurt-based dressing adds beneficial probiotics — a delicious way to give your gut some love!


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