CHICKEN AND PULSES SALAD
2 skinless cooked chicken breast
250 g sweet corn
125 g matrure cheddar cheese, coarsely grated
1 red capsicum (red bell pepper, finely diced)
400 g tin kidney beans, drained and rinsed
½ onion very finely sliced
Few lettuce leave thinly shredded
2 tbsps yogurt
Juice of 1 lime
50 g tortilla chips, crushed
1
Cut the chicken into bite sized pieces and put into a mixing bowl, Add the sweetcorn, the grated cheese, the pepper, the beans, the onion, the lettuce and some seasoning.
2
In a small bowl stir together the yogurt and the lime juice to make a dressing. Toss this through the salad, mixing well. Add the crushed tortillas just before serving.
