Chicken, corn and chickpea salad
Chicken, corn and chickpea salad
This is one of the quickest, easiest throw-together lunches that I know - you can't go wrong with this!
Ingredients:
400g cooked and shredded chicken
1 1/2 cups (250g) cooked chickpeas (or 1 x 400g can chickpeas, drained)
1 1/2 cups frozen corn - defrosted (or 1 x 400g can sweetcorn, drained)
1 bag (120g) baby spinach or salad greens
1/2 avocado - chopped
Fresh coriander - chopped
How to make:
Mix all ingredients together in a bowl – it is that easy.
Serve it up - with a squeeze of lemon juice or sweet chilli sauce for variety and extra flavour.
Adapt it - when corn is in season, use fresh instead of frozen or canned.
Tip - 250g chickpeas is the weight of a 400g can which has been drained.
