Shredded Southwest Chicken Salad




474 per portion


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

¼ tsp chilli powder

1½ tsps olive oil

2 tsps fresh lime juice

¼ tsp ground cumin

How To

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.

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