Chicken taco salad with jalapeño crema
Fill up your lunchbox with this Mexican-inspired combo: chicken, avocado, tomato and feta salad, crunchy tortilla crisps and a pot of jalapeño and yoghurt dressing.
Serves: 2
Time to make: 15 mins
Hands-on time: 15 mins
Ingredients
- 1 medium avocado, diced
- juice ½ lime
- 1¼ cups cooked chicken breast, shredded
- 1 cup canned sweetcorn, drained
- 1 cup baby plum tomatoes, halved
- ½ cup reduced-fat feta, crumbled
- small handful fresh coriander, roughly chopped
- 1 cup gluten-free corn chips, roughly broken, to serve
- For the dressing
- juice ½ lime
- 3 tablespoons low-fat plain yoghurt
- 1 tablespoon pickled jalapeños, finely chopped
Instructions
1 In a bowl, toss the avocado in the lime juice, then add the remaining salad ingredients, except the tortilla chips, to the bowl. Tip into lunchboxes and chill until ready to eat.
2 Combine all the dressing ingredients in small jars or containers with tight-fitting lids and keep chilled.
3 To serve, pour the dressing over the salad and toss through the tortilla chips.
Nutrition Info (per serve)
-
Calories 486cal
-
Kilojoules 2034kJ
-
Protein 41g
-
Total fat 21g
-
–Saturated fat 5.8g
-
Carbohydrates 27g
-
–Sugars 14g
-
Dietary fibre 7g
-
Sodium 276mg
-
Calcium 141mg
-
Iron 1.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Chris Middleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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