Zesty Mexican chicken and rainbow bean salad

Name: Zesty Mexican chicken and rainbow bean salad
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 600g chicken tenderloins; 1 sachet (about 35g) fajita seasoning or Mexican spice; 1 tbsp olive oil; 2 x 400g cans four-bean mix, drained and rinsed; 2 Lebanese cucumbers, diced; 2 red capsicums, medium, diced; 1 red onion, large, diced; 1 avocado, large, diced; 1 cup coriander leaves, chopped; ½ cup extra virgin olive oil; ½ cup lime juice (about 3 limes); sea salt and cracked black pepper; lime wedges to serve

This prep-ahead salad keeps its crunch, and tastes just as good on day three as it does on day one.

Sarah Pound

March 12, 2026

This zesty Mexican chicken and rainbow bean salad will keep you going all afternoon.Sarah Pound

easyTime:< 30 minsServes:4

Tangy, vibrant and loaded with between 40 and 42 grams of protein per serve, this Mexican-style salad is the ultimate lunch hack. It’s easy to prep, keeps its crunch, and tastes just as good on day three as it does on day one.

Ingredients

600g chicken tenderloins
1 sachet (about 35g) fajita seasoning or Mexican spice
1 tbsp olive oil
2 x 400g cans four-bean mix, drained and rinsed
2 Lebanese cucumbers, diced
2 red capsicums, medium, diced
1 red onion, large, diced
1 avocado, large, diced
1 cup coriander leaves, chopped
½ cup extra virgin olive oil
½ cup lime juice (about 3 limes)
sea salt and cracked black pepper
lime wedges to serve

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a tray with baking paper.
Step 2
Toss the chicken with the spice mix and olive oil, spread it on the tray, and bake for 15-20 minutes until cooked through.
Step 3
While the chicken cooks, combine the beans, cucumber, capsicum, onion, avocado, and coriander in a large bowl.
Step 4
Whisk the remaining olive oil and lime juice in a small bowl; season well to taste. Toss the dressing gently through the salad, top with warm chicken, and serve with lime wedges.

Prep-ahead tips

Here’s how to prepare this dish for lunch “al desko”.

Cook the chicken tenderloins ahead, allow them to cool completely, and store them in a separate airtight container.
Dice the capsicum, onion and cucumber and mix them with the rinsed beans. These ingredients are hardy and won’t lose their texture quickly.
Whisk the lime juice and olive oil together in a small jar. Keep it separate until you are ready to eat to ensure the acid doesn’t “cook” the vegetables and make them watery.
As a grab-and-go lunch, layer the ingredients in glass jars with the dressing at the bottom, followed by beans, and the diced vegies. Keep the avocado and coriander separate and add them fresh each day.

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