After we indulged in birthday cake, piñata sweeties and party rings for Henry’s birthday yesterday we are all in need of a nutrition hit. Like many of you on this last day of home schooling, I am completely exhausted so I need something that’s quick and easy to make. I use the 4/20 method to cook the chicken while I put together the salad. I don’t need salads that are all pretty and no substance. This salad is filling and delicious.
Serves 2 Adults & 2 Kids
2 chicken breasts
1 tbsp olive oil
1 head of romaine lettuce
140g black beans
200g sour cream
20g tomato ketchup
optional squidge of hot sauce
salt and pepper
- Follow the directions to cook the chicken using the 4/20 method. While the chicken is cooking chop the lettuce, tomatoes, cucumber and avocado and put into a large salad bowl then grind over with a little salt. Drain the beans and sweetcorn.
- Mix together the sour cream, ketchup and hot sauce then squeeze in half the lime.
- Once the chicken is cooked, slice it and place on top of the lettuce mix. Halve the avocado and remove the pit then scoop out the flesh and slice. Add to the bowl then sprinkle over the corn and black beans then spoon over the dressing, grind over with salt and pepper then toss to mix. Cut the rest of the lime into wedges and serve with the salad to squeeze over each portion.
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