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Mexican chicken salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Enjoy a quick and delicious low-fat summer salad in just 15 minutes.
Ingredients:
  • 1 baby cos lettuce, leaves separated
  • 300g (3 cups) coarsely chopped cooked chicken breast, skin removed
  • 400g can red kidney beans, rinsed, drained
  • 125g can corn kernels, drained
  • 1 small Lebanese cucumber, trimmed, coarsely chopped
  • 1/2 red capsicum, seeded, coarsely chopped
  • 1/2 avocado, peeled, stone removed, coarsely chopped
  • 1 tomato, coarsely chopped
  • 1/4 red onion, finely chopped
  • 250.00 ml fresh coriander leaves
  • 10.00 gm taco seasoning
  • 60ml (1/4 cup) fresh lime juice
  • 14.40 gm honey
  • 4 flour tortillas (see note)
Instructions:
  • Mix together the lettuce, chicken, beans, corn, cucumber, capsicum, avocado, tomato, onion, and coriander in a large bowl.
  • Mix the seasoning, lime juice, and honey in a small bowl. Pour over the salad and gently toss to coat. Add a sprinkle of salt and pepper to taste.
  • Plate the salad individually and accompany it with tortillas for outstanding presentation and taste.

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