Chicken taco salad with jalapeño crema
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
- 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 coriander, roughly chopped
- 1 cup gluten-free corn chips, roughly broken, to serve
- For the dressing
- juice ½ lime
- 3 tablespoons low-fat plain yoghurt
- 1 tablespoon pickled jalapeños, finely chopped
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Instructions
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 486cal
-
Kilojoules 2034kJ
-
Protein 41g
-
Total fat 21g
-
–Saturated fat 5.8g
-
Carbohydrates 27g
-
–Sugars 14g
-
Dietary fibre 7g
-
Sodium 276mg
-
Calcium 141mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
