CHICKEN AND PULSES SALAD

Yields4 Servings
 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.