Layered Mexican chicken salad

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Layered Mexican salad Easy Food
Serves 1
2 tbsp salsa
1 tbsp natural Greek yoghurt
1 tsp taco seasoning
2 tbsp black beans
2 tbsp pitted black olives, sliced
2 tbsp sweetcorn
80g torn Cajun chicken
2 tbsp Cheddar, grated
½ small tomato, chopped
½ small avocado, chopped
½ lime, juiced
1large handful of cos lettuce, chopped
3 tortilla chips, lightly crushed

  1. Stir together the salsa, yoghurt and seasoning into the bottom of a tall lunchbox, or a large re-sealable jam jar.
  2. Layer in the beans, olives, sweetcorn, chicken, Cheddar, tomato, avocado, lime juice, lettuce and tortilla chips.
  3. Seal and refrigerate until needed. When ready to serve, just shake the jar to re-distribute the dressing and ingredients.

Note: Kidney beans can be used as an alternative to Black beans, if you wish.


TOP TIP:
Be smart about the order in which you pack it. Keep the heavy non-absorbent ingredients and the dressing at the bottom. As you layer, build the salad with the more delicate ingredients at the top. This keeps the greens separate from the dressing. Try this assembly order:

  1. dressing
  2. hard vegetables
  3. pasta/grains/beans
  4. meats/cheese/egg
  5. soft vegetables or fruit
  6. nuts/seeds
  7. greens and fresh herbs

Seal it tight. Tightly sealed jars can keep for up to 5 days in the refrigerator. If you have a vacuum sealer that with a jar attachment, vacuum seal after assembly to keep the salad even fresher.