Serves 2 Lunch, Chicken, Mexican, Salad, Healthy No ratings
Ingredients
- Juice of 1 lime
- 2 tbsp olive oil
- ¾ tsp smoked paprika
- ½ tsp chilli powder
- ¼ tsp black pepper
- Salt
- ½ 240g tin of kidney beans, drained and rinsed
- 1 x 160g tin of sweetcorn, drained
- 1 small red onion, diced
- 1 salad tomato, chopped
- 1 red pepper, chopped
- ¼ 200g jar of jalapenos in brine, drained
- ½ iceberg lettuce head, shredded
- 2 grilled boneless skinless chicken breasts, sliced
- 1 ripe avocado, sliced
Method
First, make the dressing by whisking together the lime juice, olive oil, paprika, chilli powder, black pepper and salt in a small bowl.
Place the kidney beans, sweetcorn, red onion, tomato, red pepper and jalapenos in a large mixing bowl. Pour the dressing over the ingredients and mix well.
Separate the lettuce into 2 serving bowls, add half the chopped salad to each bowl, and top each salad with the chicken and avocado slices.
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