Photo of Mexican chicken salad by WW

Mexican chicken salad

8
3
3
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
When you’re mad for Mexican in minutes, try this snazzy salsa salad.

Ingredients

Chicken, lean breast, skinless, stewed or braised

300 g, lean, shredded

Canned mixed beans

1 can(s), (1 x 400g can)

red capsicum

1 medium, thinly sliced

canned corn kernels in brine, rinsed, drained

310 g

cherry tomato

200 g, halved

mixed salad leaves

150 g, (mesclun)

fresh coriander

½ cup(s)

salted corn chips

50 g

tomato-based salsa

cup(s), (85g)

lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Combine chicken, beans, capsicum, corn, tomatoes, salad leaves, coriander and corn chips in a large bowl.
  2. Top salad with salsa and serve with lime wedges.

Notes

SERVING SUGGESTION: sour cream. TIP: You can use a can of red kidney beans instead of Mexi beans.

Start eating better than ever!