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Mexican chicken salad

Mexican chicken salad

2
Points®
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

Cooked skinless chicken breast

300 g, shredded

Canned mixed beans

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

Red capsicum

1 medium, thinly sliced

Canned corn kernels, rinsed and drained

310 g

Cherry tomatoes

200 g, halved

Mixed salad leaves

150 g, (mesclun)

Fresh coriander

½ cup(s)

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.