Mexican chicken salad

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