Chicken taco salad recipe
Getting ready for back-to-school lunches? Make the healthy choice with this makeshift chicken taco salad. Bright veggies make up a sweet, refreshing salad while a pea guacamole helps keep things cool. This is a fresh lunchbox that is sure to satisfy.
See method- Serves 2
- 15 mins to prepare
- 396 calories / serving
Ingredients
- 1 wholemeal wrap
- 1 tbsp olive oil, plus 1 tsp
- ½ x 400g tin black beans, drained and rinsed
- 5 cherry tomatoes, quartered
- ¼ cucumber, sliced into half-moons
- 1 spring onion, finely sliced
- 6 slices wafer-thin cooked chicken, torn
- ¾ lime, juiced
- ½ tsp clear honey
- 120g frozen peas
- 2 tbsp 50% less fat soft cheese
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Shop ingredientsEach serving contains
- Energy
- 1655kJ 396.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.0gProtein 20.0gFibre 13.0g
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- Cut the wrap into 8 wedges and brush with 1 tsp oil. Heat a large frying pan over a high heat and fry the triangles for 2 mins each side until golden brown and crisp; set aside.
- Meanwhile, mix the black beans with the tomatoes, cucumber, spring onion and chicken in a bowl. In a jar, shake the juice of ½ lime with the honey and 1 tbsp oil, then toss through the bean salad.
- Blanch the peas in a pan of boiling water for 3 mins, then drain and mash with the soft cheese and remaining lime juice.
- Divide the chicken salad between 2 lunchboxes. Serve with the tortilla chips, ‘pea-amole’ and pineapple chunks.
- See more Easy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
