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Taco chicken salad
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430g pack Waitrose British Boneless Chicken Thigh Fillets In A Mexican Tortilla Coating
250g pot Waitrose Smokey Mixed Bean Salad
1 Romaine lettuce, shredded, tough outer leaves discarded
Juice 1½ limes, remaining half in wedges
230g pot essential Waitrose Sour Cream & Chive Dip
2 large ripe avocados, sliced
1. Preheat the oven to 220°C, gas mark 7 and cook the chicken fillets according to pack instructions. Combine the mixed beans and shredded lettuce in a large bowl. Mix 1 tbsp lime juice into the dip.
2. Slice the cooked chicken. Season the salad, then dress with the rest of the lime juice and toss gently. Serve topped with the avocado slices, Mexican chicken and sour cream and chive dip along with the lime wedges.
Typical values per serving:
This recipe was first published in August 2017.