Deconstructed nachos snack lunch
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Rotisserie chicken breast, black beans, corn, and pico de gallo come together quickly for a satisfying chunky mixture you can enjoy as a forkable salad or tortilla chip topper. Swap in black bean-and-corn salsa for the beans, corn, and pico, if you prefer. When packing this lunch, wrap the chips in a zip-top bag or loosely in plastic wrap to prevent them from sogging out.
Ingredients
Frozen corn
⅔ cup(s), thawed
Canned low sodium black beans
⅔ cup(s), rinsed and drained
Pico de gallo
⅔ cup(s)
Kosher salt
¼ tsp(s)
Ground cumin
¼ tsp(s)
Skinless rotisserie chicken breast
4 oz, chopped
Tortilla chips
16 chip(s)
Radishes
8 medium, halved
Reduced-fat pepper Jack cheese
2 oz, sliced
Orange
1 medium, cut into 8 wedges
Instructions
1
In a medium bowl, stir together the corn, black beans, pico de gallo, salt, cumin, and chicken. Divide the chicken mixture evenly between 2 lunchboxes or portable containers. Arrange 8 tortilla chips, 8 radish halves, 1 ounce of cheese, and 4 orange wedges in each container.
2
Serving size: 1 lunchbox
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