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This salad is an absolute cracker. Think of it as a Mexican fiesta in a jar. It’s packed with fresh vegetables, succulent chicken, big bold flavours and a little crunch from some spicy corn chips that will have your taste buds shouting ‘Arriba!’
1 tablespoon sweet chilli sauce
2 tablespoons olive oil
juice of 1 lime
80 grams shredded/chopped cooked chicken
50 grams corn kernels
½ carrot, grated
½ tomato, seeded and diced
½ avocado, diced
2 tablespoons finely chopped spring onion (green parts)
6-8 spicy corn chips (roughly crushed)
small handful of coriander
¾ cup shredded cos lettuce
1 litre jar with lid
Dressing: Place all the dressing ingredients in a small bowl with a pinch of salt and pepper and mix well. Pour into the bottom of the jar.
Salad: Build the salad in the jar by placing the chicken on top of the dressing, then continue in layers with the corn, carrot, tomato, avocado, spring onion, corn chips and coriander and then finish with the shredded lettuce. Seal tightly and store upright in the fridge at work.
When ready to serve, tip the contents of the jar into a serving bowl, making sure you get all the dressing out, toss well to combine and let the fiesta begin!