Chicken taco salad
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- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 1
A crunchy chicken salad that's zesty, healthy and 4 of your 5-a-day. Try this for variety in your teenager's lunchbox or take it to work
| Nutrient | Unit |
|---|---|
| kcal | 421 |
| fat | 20g |
| saturates | 4g |
| carbs | 27g |
| sugars | 16g |
| fibre | 10g |
| protein | 29g |
| salt | 0.8g |
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.
Goes well with
Recipe from Good Food magazine, September 2016
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