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
Corn
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1 cob of corn, cut into quarters lengthways
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2 tbsp olive oil
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2 tsp MasterFoods Chipotle Spice Blend
Dressing
Directions
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Prepare the chicken:
Toss diced chicken with olive oil, arrowroot powder, and chipotle spice blend until evenly coated. -
Prepare the corn:
Coat the corn quarters with olive oil and chipotle spice blend. -
Cook:
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Chicken: Air fry at 190°C for 12–13 minutes, shaking the basket halfway through.
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Corn: Air fry at 200°C for around 15 minutes, shaking regularly until golden and slightly charred.
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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
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Add the kale slaw to your bowl or lunch container.
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Top with chipotle chicken and place the charred corn to the side.
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Drizzle over the dressing (or pack it separately if you’re eating later).
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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!