Mexican Chicken Salad

How to make Mexican Chicken Salad

Prep Time: 20 minutes        |        Serves: 4

Ingredients

• 2 cups cooked chicken, shredded
• 1 x 400g can New Season Organic Black Beans, drained and rinsed
• 1 cup New Season corn kernels
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely sliced
• 2 spring onions, thinly sliced

Dressing:

• 1 tsp Stonemill ground cumin
• ⅔ cup LYTTOS Greek Style Natural Yogurt
• 1 tsp Stonemill Sea Salt
• Juice of 2 limes
• Juice of 1 lemon
• Optional: a pinch of Stonemill chilli powder

Method

1. In a large bowl, combine the chicken, black beans, corn, avocado, cherry tomatoes, red onion and spring onion.
2. In a small bowl, whisk together the cumin, yogurt, salt, lime juice, lemon juice and chilli powder (if using).
3. Pour some dressing over salad and toss gently until evenly coated.
4. Taste and adjust seasoning if needed.
5. Serve immediately or chill for 15–20 minutes before serving, to allow flavours to develop.

Tip

• Serve with The Fresh Salad Co Salad Mix for a leafy salad
• Add crunch with crushed Sprinters Corn Chips