Want your next meal to be ready in a flash? Our 15 minute Mexican chopped chicken salad is the best dish to try if you're short on time for a midweek meal.
This salad is served with cheddar, jalapeno, red kidney beans, shredded iceberg lettuce and crushed tortilla chips for an addictive flavour combo. Finish by serving with a simple sour cream and lime dressing - yum!
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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
460
Ingredients
2 skinless cooked chicken breasts
2 corn on the cobs
125 g mature Cheddar cheese, coarsely grated
25 g jarred sliced jalapeño peppers (drained weight), chopped
400 g tin kidney beans, drained and rinsed
1/2 red onion, finely sliced
1/2 iceberg lettuce, finely shredded, to taste
75 g sour cream (or low fat cottage cheese)
juice of 1 lime
50 g corn tortilla chips, crushed
Directions
Step 1Shred the chicken into bite-sized pieces and put into a large serving bowl. Hold a corn on the cob upright (on its end) on a board and shave off the kernels using a large knife. Repeat with second cob. Add the kernels to the chicken bowl.
Step 2Add the grated cheese, jalapeño peppers, kidney beans, onion and lettuce and mix to combine.
Step 3In a small bowl, mix the soured cream, lime juice and plenty of seasoning. Scrape into the salad bowl and mix to coat. Check seasoning. Crunch in the tortilla chips, mix through and serve.
We've opted for time-saving ingredients like pre-cooked chicken, and to make it even quicker you can go for a can of corn kernels rather than fresh corn on the cob.
This would also work well with hit smoked salmon, tinned tuna fried firm tofu for a veggie twist.
Check out our mega salad gallery for loads of recipe inspiration to make when the weather gets warmer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
