Mexican chicken salad

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Mexican chicken salad recipe

A taste of Mexico in a bowl

10 minutes

Serves 4

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • 2 chicken breasts, cooked, skinless and roughly chopped
  • 1 x 198g can salt-free sweetcorn
  • 150g cherry tomatoes, halved
  • 25g jalapeno peppers, chopped
  • 1 x 400g can kidney beans, washed and drained
  • 2 spring onions, finely chopped
  • ¼ iceberg lettuce, shredded
  • 2 tablespoons low-fat sour cream
  • 1 lime, juice only
  • Freshly ground black pepper
  • 50g reduced-fat cheddar cheese, grated
  • 25g corn tortilla chips, roughly crushed
  • Coriander, chopped

CALORIES: 267

FAT: 8.3g

5 A DAY: 2

SALT: 0.6g

SUGAR: 2.9g

Method

  1. In a large bowl, mix together the chicken, sweetcorn, tomatoes, jalapenos, kidney beans, spring onions and lettuce.
  2. In a separate small bowl, mix together the sour cream and lime, then season with black pepper.
  3. Toss the dressing through the salad to coat.
  4. Mix in the cheese and tortilla chips and serve with chopped coriander.

If you aren’t serving this immediately, leave out the tortilla chips and add just before serving.

This recipe is also good for people living with cancer or going through treatment. If you want to add healthy fat to the meal for people experiencing weight loss, add sliced avocado and drizzle with olive oil.


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