• 2 x 250g Qukes® baby cucumbers quartered lengthways
  • 175g Minicaps® baby capsicums, sliced
  • 200g Sweet Solanato® tomatoes, sliced
  • 2 corn cobs, peeled
  • 4 tbs olive oil
  • 1 1/2 tbs Mexican spice
  • 1 tbs red wine vinegar
  • 1 tbs drained jalapenos, finely chopped
  • 1/2 tsp caster sugar
  • 2 avocados
  • 1/4 cup sour cream
  • 2 baby cos lettuce leaves separated
  • 1 roast chicken, meat shredded
  • Coriander, corn chips & lime wedges, to serve

Author of this recipe

Perfection Fresh Australia

Perfection Fresh Australia

Grower / producer

Explore the world of taste. We’re behind some of Australia’s favourite, freshest flavours. From Broccolini® one of our greatest and tastiest field discoveries, to our coolest,... Read more
Total votes: 183


  • Preparation time is 30 minutes.
  • Cut the corn from the cob. Heat 1 tablespoon of oil in a small frying pan over high heat. Add 1 tablespoon of spice and corn. Cook, shaking the pan for 3 minutes until the corn is just tender. Remove to a bowl.
  • Combine the remaining olive oil, 2 tsp of Mexican spice, vinegar, jalapeno and sugar, mix well. Mash the avocado and swirl in the sour cream.
  • Arrange the leaves on a serving platter or board. Spoon a little avocado mixture onto the base of each. Top with chicken, Qukes®, Minicaps®, tomatoes and corn. Drizzle with a little dressing. Top with coriander and serve with corn chips and lime.

Tips from the author

Tip: When entertaining, pile all the ingredients into separate bowls and let family and friends build their own.

Variations: You can replace the chicken with Mexican style mince, black beans or warmed refried beans.

Related salads chosen by others

Want to stay up-to-date? Subscribe to our newsletter!