Spicy chicken salad bowl

Serves: 1

Time to make: 20 mins

Ingredients

1 flour tortilla, wholemeal
spray oil
Salad
75g cooked lean chicken
2 spring onions, chopped
4 leaves little gem or baby cos lettuce
2 radishes, sliced
2 peppadew peppersbell peppersX, chopped
⅓ cup canned red kidney beans, drained, rinsed
2 tablespoons fresh coriandercilantroX
¼ ripe avocado, diced (see tip)
Dressing
2 tablespoons lime or lemon juice
2 teaspoons olive oil
pinch of chilli flakes

Instructions

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1 Preheat oven to 200°C. To make tortilla basket, microwave tortilla for 20 seconds then push into a small ovenproof bowl. Line tortilla with tinfoil then cook in oven for 5 minutes until crisp. Cool slightly before removing from dish.

2 Mix all salad ingredients together. Mix dressing ingredients together and use to coat salad. Spoon mixture into tortilla bowl to fill. Serve any extra on the side. Garnish with fresh coriander.

Variations

Make it gluten free: Use a gluten-free maize tortilla instead of a flour tortilla.

HFG tip

Use the remaining avocado to make a dip by mixing with low-fat yoghurt, a squeeze of lemon juice and a sprinkling of chilli powder. Chill or place in the freezer.

Nutrition Info (per serve)

Calories 542 cal

Kilojoules 2270 kJ

Protein 27 g

Total fat 29 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 15 g

Dietary fibre 9 g

Sodium 410 mg

Calcium 120 mg

Iron 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.