Mexican chicken salad

Recipes / Salads

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

Recipe «Mexican chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.