Chicken taco salad
skinless chicken breast
160 g, fat trimmed, (buy 200g)
extra light sour cream
6 individual, torn
½ medium, thinly sliced
3 medium, coarsely chopped
canned corn kernels in brine, rinsed, drained
1 medium, coarsely chopped
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken for 4–5 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before slicing thickly.
- Meanwhile, heat taco shells following packet instructions. Break into 3cm pieces.
- Whisk sour cream, coriander and juice in a small bowl until combined. Season dressing with salt and freshly ground black pepper.
- Place chicken, taco pieces, lettuce, onion, tomatoes and corn in a large bowl. Drizzle with three-quarters of the dressing and toss gently to combine. Serve salad topped with avocado and drizzled with remaining dressing.