Chipotle Chicken Salad.

I’m a sucker for a chopped salad bar for lunches but they can set you back around £8-11 per salad depending on where you go in London! So here’s a combo I’ve been enjoying recently for packed lunches!

You will need (Serves 2)

• 1 chicken breast, cooked and shredded

• 1 heaped tsp chipotle paste

• 1 tsp tomato purée

• 50-100ml water

• 1 head of gem lettuce

• 1/2 jar of kidney beans, drained

• 1 small carrot, grated

• 1 small tin sweetcorn, drained

• 1/3 cucumber, deseeded and chopped

• 1 roasted red pepper from a jar, chopped

• 50ml extra virgin olive oil

• 1 tbsp white wine vinegar

• 1 tsp Dijon mustard

• Salt and pepper to taste

Method

1. Mix together your extra virgin olive oil, mustard, and vinegar with salt and pepper to taste to make your dressing and set aside

2. Add your shredded chicken breast to a pan and mix through with your Chiptole paste and tomato purée. Add a small amount of water as needed to loosen and allow the sauces to throughly coat the chicken. Set the chicken aside to cool

3. In a bowl add the lettuce, cucumber, kidney beans, carrot, sweetcorn, roasted red pepper, cooled chicken and dressing. Toss through well and then serve!

Tip!

If you’re making this as meal prep for lunches, keep the dressing in a separate pot and mix through before eating.