Shredded Southwest Chicken Salad – Donnadunnefitness

Shredded Southwest Chicken Salad

Ingredients

100 g sliced deli chicken breast
120 g lettuce (any type), roughly chopped
60 g red or yellow bell pepper, diced
90 g ripe tomatoes, quartered
40 g tinned sweetcorn, drained
50 g ripe avocado, diced
1–2 tbsp fresh coriander, finely chopped

For the dressing

30 g Greek yoghurt (or dairy-free alternative)
2 tsp Tabasco or Sriracha
Pinch of sea salt
¼ tsp chilli powder
1½ tsp olive oil
2 tsp fresh lime juice
¼ tsp ground cumin

How to preprare

Whisk together all the dressing ingredients until smooth.
In a bowl, combine the lettuce, pepper, tomatoes, sweetcorn, avocado, and coriander.
Top the salad with the chicken.
Drizzle over the dressing and toss lightly to coat.
Store any leftovers—keep salad and dressing in separate airtight containers; salad lasts up to 2 days, dressing up to 4 days in the fridge.

Note

For a lighter version, swap half the avocado for extra cherry tomatoes or cucumbers to keep that creaminess with fewer calories.

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