Chicken taco salad with jalapeño crema

Photographer: Chris Middleton

Fill up your lunchbox with this Mexican-inspired combo: chicken, avocado, tomato and feta salad, crunchy tortilla crisps and a pot of jalapeño and yoghurt dressing.

Serves: 2

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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1 medium avocado, diced
juice ½ lime
1¼ cups cooked chicken breast, shredded
1 cup canned sweetcorn, drained
1 cup baby plum tomatoes, halved
½ cup reduced-fat feta, crumbled
small handful fresh coriandercilantroX, roughly chopped
1 cup gluten-free corn sweetcornXchips, roughly broken, to serve
For the dressing
juice ½ lime
3 tablespoons low-fat plain yoghurt
1 tablespoon pickled jalapeños, finely chopped

Instructions

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1 In a bowl, toss the avocado in the lime juice, then add the remaining salad ingredients, except the tortilla chips, to the bowl. Tip into lunchboxes and chill until ready to eat.

2 Combine all the dressing ingredients in small jars or containers with tight-fitting lids and keep chilled.

3 To serve, pour the dressing over the salad and toss through the tortilla chips.

Nutrition Info (per serve)

Calories 486 cal

Kilojoules 2034 kJ

Protein 41 g

Total fat 21 g

Saturated fat 5.8 g

Carbohydrates 27 g

Sugar 14 g

Dietary fibre 7 g

Sodium 276 mg

Calcium 141 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.