Chicken taco salad

Description

¼ tsp olive oil
2 tbsp low-fat soured cream
1 tsp white wine vinegar
1 Baby Gem lettuce, shredded
50g sweetcorn, drained
5 cherry tomatoes, halved
75g cooked BBQ chicken
juice 1 lime
½ small avocado, peeled and chopped
1 corn taco shell, broken into pieces

• STEP 1

  Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.

• STEP 2

  Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.

• STEP 3

  Scatter the taco over the salad to serve.