Chicken Taco Salad

Ingredients

• 300 gboneless skinless chicken breast
• 1½ tspchili powder
• 1 tspground cumin
• 2 tspextra-virgin olive oil
• 200 gromaine lettuce, chopped
• 120 gcanned black beans, low sodium, drained and rinsed
• 80 gfrozen corn kernels
• 150 gcherry tomatoes
• 30 gold cheddar, grated
• 80 gplain 0% Greek yogurt
• 4 tbspsalsa
• 2 tsplime juice

Method

1. Pat the chicken dry and season with the chili powder, cumin and a pinch of salt.

2. Heat the oil in a skillet over medium-high heat until shimmering.

3. Cook the chicken for 5 to 6 minutes per side, until it reaches 74°C (165°F) in the thickest part. Rest 5 minutes and slice.

   12 min timer

4. Thaw the corn in a sieve under running tap water. Halve the tomatoes.

5. Whisk the Greek yogurt, salsa and lime juice for the dressing.

6. Toss the romaine, beans, corn, tomatoes and cheddar in a big bowl, add the chicken and drizzle with the dressing.

Storing and reheating

Keep the dressing separate; keeps 2 days.