Chicken taco salad with jalapeño crema

Author: The 5-Minute Salad Lunchbox

Photographer: Chris Middleton

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

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

More weights & measures

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

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT