Serves 1
100g deli chicken breast, sliced
for the salad:
120g lettuce of your choice, roughly chopped
60g red or yellow bell-pepper, diced
90g ripe tomatoes, cut into quarters
40g tinned sweetcorn, drained
50g ripe avocado, diced
1-2 tbsps fresh coriander, finely chopped
for the dressing:
30g Greek yoghurt (use dairy free if preferred)
2 tsps tabasco or sriracha sauce
a small pinch of sea salt
1⁄4 tsp chilli powder
11⁄2 tsps olive oil
2 tsps fresh lime juice
1⁄4 tsp ground cumin
Method:
Place the dressing ingredients in a bowl and mix well. Assemble the salad ingredients in a serving bowl. Top with the cooked chicken and dressing. Serve.
Store any leftover salad and dressing in separate airtight containers. Refrigerate the salad for up to 2 days and the dressing for up to 4 days.
Per serving: 474 calories 22g fat
34g carbs 35g protein