Chicken Taco Salad

Ingredients

500g chicken breast
4 x taco shells
1/2 cup (80g) sour cream
1/4 cup chopped fresh coriander
2 tbs lime juice
Handful of iceberg lettuce leaves (approx. 6) torn
1/2 small red onion, thinly sliced
1 punnet cherry tomatoes, chopped
1/2 cup drained canned corn kernels
1 medium avocado


Method

Cook chicken in fryer or on BBQ, transfer to a plate to sit for five minutes before slicing thickly.

Heat Taco shells and then break into 3 cm pieces.

Whisk sour cream, coriander and lime juice in a small bowl until combined. Add salt and pepper as desired.

Place chicken, taco pieces, lettuce, onion, tomatoes and corn in a large bowl and drizzle with three quarters of the dressing.  Toss salad.

Serve salad topped with avocado and drizzle with remaining salad.