Chicken Mexican Salad (LC)

Ingredients

• 200g cooked chicken breasts, shredded
• 1 large tin sweetcorn (325g / 260g drained)
• 1 red pepper, diced
• 1 green pepper, diced
• 4 spring onions, sliced

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For the dressing:

• 2 tbsp Greek yoghurt
• 1 tbsp mayonnaise
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 heaped tsp tomato purée
• Juice of ½ lime
• Black pepper for seasoning

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Serving suggestion (per portion)

• Handful of rocket
• 60g feta cheese, crumbled
• 1 tbsp fresh coriander, chopped (optional)

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Instructions

1. Add the chicken, sweetcorn, red pepper, green pepper and spring onions to a large bowl.

2. In a separate bowl, mix together the Greek yoghurt, mayonnaise, paprika, cumin, coriander, tomato purée, lime juice and black pepper until smooth.

3. Pour the dressing over the salad and mix well until everything is evenly coated.

4. Taste test and add more seasoning if needed.

5. Serve on a bed of rocket and top with crumbled feta and fresh coriander (optional).

Note: Store any leftovers in an airtight container in the fridge for up to 2–3 days. For best results, store the dressing separately and mix before serving.

Lunch

Serves: 2 - 3