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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. 

Ingredients

Method

  • 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 
View the method
  1. 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. 

 

 

Recipe by NZ Registered Nutritionist Claire Turnbull, Director of Mission Nutrition
Find more inspiration and healthy ideas from Claire on Facebook and Instagram

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