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.

 
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