Mexican chicken avocado and bean salad

Mexican chicken, avocado and bean salad

This substantial, flavour-packed salad will also be a favourite served in wraps

By , 23 August 2016
Mexican chicken, avocado and bean salad
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.23 per serving
Nutritional Info
Each 256g serving contains
  • Energy 544KJ 333KCAL
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 544kJ/134kcal.
  • 3tbsp olive oil
  • 300g frozen chicken breast chunks
  • 1tbsp Schwartz Fajita Seasoning
  • 1tbsp lemon juice from concentrate, mixed with 2tsp water
  • 1 small red chilli, finely chopped (optional)
  • 3 Little Gem lettuces, washed and roughly torn
  • 300g can Good & balanced Mexican Style Bean Mix, rinsed and drained
  • 1 large ripe avocado, peeled, stoned and sliced
  • 1 small red onion, finely sliced
  • Coriander and lime wedges, to serve (optional)
  • Put 1tbsp of the oil in a large nonstick pan over a medium heat. Add the chicken pieces and fry for 12-15 mins, until thoroughly cooked through. Add the Fajita seasoning 2 mins before the end, stirring to stop it catching.

  • To make the dressing, whisk the remaining oil in a small bowl with the lemon juice and chilli, if using. Set aside.

  • To build the salad, divide the lettuce between 4 plates and scatter over the beans, avocado and onion. Top with the chicken and drizzle over the dressing. Serve straight away with coriander and lime wedges, if using.