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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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