This Mexican Slaw leans on lime and coriander to do the heavy lifting. We steam the Chicken Breast for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the cotija cheese and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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