Chicken taco salad
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Chicken taco salad

By Chelsie Collins

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

  • Prep:10 mins
    no cook
  • Serves 1
  • Easy

Nutrition per serving

  • 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

  1. Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.

  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.

  3. Scatter the taco over the salad to serve.

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