A tasty twist on chicken salad.
Serves 2
2 x 100g chicken breast portions
2 tsp lime juice
1/2 tsp crushed garlic
1/2 tsp Mexican chilli powder
1/2 tsp cumin
A good shake of dried oregano
2 tbs grated reduced-fat cheddar
40g corn chips
2 handfuls of baby spinach
3 large lettuce leaves, torn
About 4 thin slices red onion
1/2 an avocado
10-12 cherry tomatoes
A few slices of red capsicum
Chopped coriander leaves
Combine lime juice, garlic, chilli powder, cumin and oregano in a glass bowl and mix well. Coat the chicken in the mixture and leave to marinate for as long as possible.
Grill the chicken, then slice. Arrange salad veggies on two plates, sprinkle the cheese over, and scatter the corn chips amongst it all. Top with the chicken and add a spoonful of bought salsa. Light sour cream or fat free natural yoghurt adds a nice touch too.