Chicken taco salad
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 1
Skip to ingredients
Ingredients
- ¼ tsp olive oil
- 2 tbsp low-fat soured cream
- 1 tsp white wine vinegar
- 1 Baby Gem lettuce, shredded
- 50g sweetcorn, drained
- 5 cherry tomatoes, halved
- 75g cooked BBQ chicken
- juice 1 lime
- ½ small avocado, peeled and chopped
- 1 corn taco shell, broken into pieces
Method
- STEP 1
Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
- STEP 2
Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
- STEP 3
Scatter the taco over the salad to serve.
