An easy, quick, light dinner or big lunch that the whole family can enjoy. Uses up leftover easily, and the whole thing is covered in a delicious creamy avocado dressing. Dairy free, gluten free, low carb, sugar free.
- 4 skinless boneless chicken thighs or breasts (ideally free range or organic) - or use leftover cooked chicken and skip grilling (broiling) step
- a couple of handfuls of salad leaves of choice (iceberg, romaine, cos, rocket, spinach...)
- 175 g (1 cup) sweetcorn (fresh, frozen defrosted or drained and rinsed tinned)
- 400 g tin (14 oz) cooked black beans, drained and rinsed
- 1 red onion, finely diced
- 1 red pepper or 2 small tomatoes, diced
- generous amount of creamy avocado dressing (see notes for recipe)*
- handful of pumpkin seeds (pepitas), optional
- handful of fresh chopped coriander (cilantro), optional
- other yummy extras include: baked corn tortilla crisps (chips), refried beans, jarred jalapenos or sugar free hot sauce
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Grill (broil) the chicken thighs (or breasts) for about 10 minutes, or until cooked through. Allow to cool slightly (or completely if you are not in a hurry) and slice. Alternatively, use leftover cold cooked chicken in the salad.
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Mix the salad leaves with the corn, beans, onion, and pepper or tomatoes. mix well, then top with the chicken. Pour over a generous helping of creamy avocado dressing, stir well, then sprinkle with pumpkin seeds and coriander, if using. Serve with any other extras you want to use.
*find the recipe for the creamy avocado dressing here