Mexican chicken salad

Cooking Salads Mexican chicken salad

Have a summer full of salad days with this tasty, low-fat meal which is ready in 15 minutes.

Lables: Fish free Lactose free Shellfish free
  1. Combine the lettuce, chicken, beans, corn, cucumber, capsicum, avocado, tomato, onion and coriander in a bowl.
  2. Combine the seasoning, lime juice and honey in a small bowl. Drizzle over the salad and toss gently to combine. Season with salt and pepper.
  3. Divide salad among serving plates. Serve with tortillas.

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1 baby cos lettuce, leaves separated
300g 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
1 cup fresh coriander leaves
1 tbsp taco seasoning
60ml fresh lime juice
2 tsp honey
4 flour tortillas

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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