Deconstructed Mexican Salad

Dinner, Lunch

Prep 00:10 Makes Serves: 2 Source 28bysamwood.com

Ingredients

200 g chicken breast
INGREDIENTS FOR DRESSING
1 tablespoon coriander leaves
1 tablespoon olive oil
1 clove(s) garlic finely chopped
1/2 lemon zest and juice
INGREDIENTS FOR SALAD
4 large baby cos lettuce leaves
80 g cherry tomato quartered
1 corn cob husk removed
100 g kidney beans drained
1/2 avocado diced
1/2 lemon juiced
30 g goat’s feta
pinch Salt & pepper to taste

Directions

Combine all dressing ingredients into a large bowl and set aside.

Chop chicken breast up into small pieces. Heat a frypan or barbeque grill on high and cook the chicken until cooked through and golden brown.

Boil corn cob in a sauce panof boiling water. Once cooked, set aside to cool, then slice the corn cob.

Combine all salad ingredients in a large bowl, season well and dress to your liking. Toss through the cooked chicken breast and top with goat’s feta.

Nutrition

Energy 1870kj Calories 447cal Protein 37g Fibre 14g Fat 17g Saturated Fat 4g Carbs 43g Sugar