TEX MEX CHICKEN SALAD

Prep 10mins Cook 8mins Serves 2

INGREDIENTS

• 2 baby gem lettuces • 10 cherry tomatoes, halved • 2 spring onions, sliced • 1 red onion, sliced • ¼ red cabbage, grated • 5 radishes, sliced • Small can sweet corn, drained • 400g can black beans, drained and rinsed • 50g Cheddar cheese, grated • 2 x chicken breast, cut into chunks • ½ tsp each hot smoked paprika and ground cumin • 1 tbsp olive oil • 1 small avocado, sliced • 2 lime wedges • Tortilla chips • Dressing • 25g coriander leaves • 150ml pot sour cream • 1 tbsp olive oil • 1 tbsp lime juice • ½ tsp each hot smoked paprika and ground cumin • 1 clove garlic, crushed

METHOD

1 Arrange salad ingredients, sweetcorn and black beans on two serving plates.

2 Coat chicken with the olive oil, smoked paprika and cumin. Heat the pan and fry chicken for 3-4mins on each side until cooked.

3 Arrange chicken on the salad, along with the avocado, cheese and the lime wedges.

4 Blend dressing ingredients until smooth and drizzle over the salad. Serve with tortilla chips.