Mexican chicken salad

A taste of Mexico in a bowl
Mexican chicken salad, quick to prepare and low in calories
2 ratings
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This is one of my favourite salads ever – it’s definitely more Tex-Mex than traditional Mexican food. Mexican food such as burritos and tacos can be full of cheese and sour cream, but this salad packs in all the flavour with fewer calories!

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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
Time
10 minutes
SERVES:
4
CALORIES:
267
FAT:
8.3g
SALT:
0.6g
SUGAR:
2.9g
5 A DAY:
2
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.
If you aren’t serving this immediately, leave out the tortilla chips and add just before serving