Chicken corn and chickpea salad
- Serves 4
- Prep time: 15 minutes | Cooking time: no cooking required
One of the quickest, easiest throw-together lunches – you can’t go wrong with this.
Recipe by: Claire Turnbull
Ingredients
400g cooked and shredded chicken
1 1/2 cups (250g) cooked chickpeas (or 1 x 400g can chickpeas, drained)
1 fresh corn on the cob (or 1 1/2 cups frozen corn, defrosted or 1 x 400g can sweet-corn, drained)
1 bag (120g) baby spinach or salad greens
1/2 avocado, chopped
Chopped fresh coriander
Video
Method
Mix all the ingredients together in a bowl
Serve with a squeeze of lemon juice or sweet chili sauce for variety and extra flavour.
Adapt it:
When corn is not in season, use frozen or canned instead of fresh.
.embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }
Recipe by NZ Registered Nutritionist Claire Turnbull, Director of Mission Nutrition
Find more inspiration and healthy ideas from Claire on Facebook and Instagram