Chicken taco salad
Chicken breast, skinless, grilled
4 leaf/leaves, small
Sweetcorn, canned, drained
Half Fat Crème Frâiche
1 tablespoons, level
Lime Juice, Fresh
- Preheat the oven to 160°C, fan 140°C, gas mark 3 and heat the taco shell for 6-7 minutes, or to pack instructions, then break into 3cm-long pieces.
- Meanwhile, in a small jug, whisk together the créme fraîche, chopped coriander and lime juice, then season and set aside.
- In a serving bowl, combine the sliced cooked chicken breast, taco pieces, lettuce, red onion, tomato, sweetcorn and avocado. Drizzle with the dressing to serve.