Mexican style chicken salad

Sophia mCDermott Drysdale

This is one of my favourite salads and I eat it every week. It is loaded of flavour and keeps you full. Your protein is from the seasoned chicken and your carbs are from  the corn, beans and a handful of corn chips.  I use a dash or yogurt based dressing rather than mayo to keep the fat to a minimum. Eating clean and eating salads does not have to be boring. 

For those lucky peeps doing my personalised diets these are the type of recipes you get along with your meal plan. There is lots of guidance and also lots of choices. 

Mexican Salad:
2 cups or chopped romaine lettuce
1/2 cup of chopped broccoli or cucumber
1/3 cup of chopped carrots
1/3 cup of chopped cherry tomatoes
1/3 of chopped bell peppers (any colour)
1/2 avocado
1/3 cup of canned corn
1/3 cup   of pino beans or baked beans
1/2 corn chips

1 tsp yogurt based salad dressing
1 tsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste. 
Add all the salad ingredients to a bowl except for the corn chips. Add the dressing to the salad and toss  thoroughly. Then add the corn chips and lightly mix into the salad to add some extra crunch and flavour.  * a sprinkling of cheese is optional. 
Optional: Add  4.2 ounces/120g of chicken or salmon to the salad.