MEXICAN CHICKEN SALAD

SERVES 4 / PREPARATION 15 MINUTES / COOKING 15 MINUTES

2 chicken breasts

1 litre chicken stock or water for poaching 1 corn cob

¼ cabbage, very thinly sliced 2 tablespoons pickled jalapeño 1 avocado, cubed

¼ cup Alderson’s spicy nut pesto 2 tablespoons lime juice

2 tablespoons extra virgin olive oil tortilla chips for serving

Poach the chicken in chicken stock for 10-15 minutes (depending on size), remove then allow to cool before shredding. Cook the corn in the chicken stock for a few minutes until tender, then remove from the cob and cool.

Put the chicken, corn, cabbage, jalapeño and avocado in a bowl.

Combine the spicy nut pesto with the lime juice and olive oil and season to taste. Dress the chicken bowl ingredients, add the tortilla chips at the last moment, toss and serve.