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

(49 votes)

Mexican chicken, avocado and bean salad

  • 15 Mins

  • Serves: 4

Nutritional Info
Each 256g serving contains

  • Energy

    1393KJ

    333KCAL

    17%

  • Fat

    18.9g

    med

    27%

  • Saturates

    3.6g

    low

    18%

  • Sugars

    4.1g

    low

    5%

  • Salt

    1.54g

    med

    26%
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
Ingredients
  • 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)
  • To Serve (optional)
  • Coriander
  • Lime wedges
Method

  • 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.