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Spicy chicken salad bowl

  • Time to make: 20 mins
  • Serving: 1 person
Ratings: 5.0
Ingredients

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 peppers, chopped
  • ⅓ cup canned red kidney beans, drained, rinsed
  • 2 tablespoons fresh coriander
  • ¼ ripe avocado, diced (see tip)
  • Dressing
  • 2 tablespoons lime or lemon juice
  • 2 teaspoons olive oil
  • pinch of chilli flakes
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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