Mexican chicken salad
A taste of Mexico in a bowl
- 10 minutes
- Serves 4
- 2 of 5 a day
- Kcal267
- Fat8.3g
- Salt0.6g
- Sugar2.9g
Recipe by: Charlie Farrant
| Student Dietitian and Running Blogger
Ingredients
- 2 chicken breasts, cooked, skinless and roughly chopped
- 1 x 198g can salt-free sweetcorn
- 150g cherry tomatoes, halved
- 25g jalapeno peppers, chopped
- 1 x 400g can kidney beans, washed and drained
- 2 spring onions, finely chopped
- ¼ iceberg lettuce, shredded
- 2 tablespoons low-fat sour cream
- 1 lime, juice only
- Freshly ground black pepper
- 50g reduced-fat cheddar cheese, grated
- 25g corn tortilla chips, roughly crushed
- Coriander, chopped
Method
- In a large bowl, mix together the chicken, sweetcorn, tomatoes, jalapenos, kidney beans, spring onions and lettuce.
- In a separate small bowl, mix together the sour cream and lime, then season with black pepper.
- Toss the dressing through the salad to coat.
- Mix in the cheese and tortilla chips and serve with chopped coriander.
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