Chicken Taco Salad
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- ¼ tsp olive oil
- 2 tbsp low-fat soured cream
- 1 tsp white wine vinegar
- 1 Baby Gem lettuce, shredded
- 50g sweetcorn, drained
- 5 cherry tomatoes, halved
- 75g cooked chicken
- juice 1 lime
- ½ small avocado, peeled and chopped
- 1 corn taco shell, broken into pieces
Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
Scatter the taco over the salad to serve.