Mexican chicken salad
Chicken, lean breast, skinless, stewed or braised
300 g, lean, shredded
Canned mixed beans
1 can(s), (1 x 400g can)
1 medium, thinly sliced
canned corn kernels in brine, rinsed, drained
200 g, halved
mixed salad leaves
150 g, (mesclun)
salted corn chips
⅓ cup(s), (85g)
1 medium, cut into wedges to serve
- Combine chicken, beans, capsicum, corn, tomatoes, salad leaves, coriander and corn chips in a large bowl.
- Top salad with salsa and serve with lime wedges.