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
⅓ cup(s), (85g)
Lime(s)
1 medium, cut into wedges to serve
