Mexican Chicken Salad
2 cooked chicken breasts
225g/8oz/1¼ cups canned corn kernels
50g/2oz/½ cup grated Cheddar
25g/1oz jalapeño peppers, diced
1 x 400g/14oz can kidney beans, drained and rinsed
½ iceberg lettuce, shredded
1 small avocado
6 tbsp soured cream
juice of 1 lime
50g/2oz tortilla chips
salt and ground black pepper
1 Cut the chicken into bite-size chunks and place in a bowl with the corn kernels.
2 Add the grated Cheddar, jalapeño peppers, kidney beans and lettuce. Mix gently together and season with salt and pepper.
3 Peel and stone the avocado and mash the flesh. Add the soured cream and lime juice and stir together to make a chunky dressing.
4 Toss the salad with the dressing. Roughly crush the tortilla chips and scatter over the salad. Mix through gently and serve immediately.