Chicken taco salad
¼ tsp olive oil
2 tbsp low-fat soured cream
1 tsp white wine vinegar
1 Baby Gem lettuce, shredded
50g sweetcorn, drained
5 cherry tomatoes, halved
75g cooked BBQ chicken
juice 1 lime
½ small avocado, peeled and chopped
1 corn taco shell, broken into pieces
- STEP 1
Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
- STEP 2
Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
- STEP 3
Scatter the taco over the salad to serve.
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