A fresh and tasty Mexican-style salad to satisfy the biggest appetite.
1 x Large little gem lettuce
1 x 180g pack Ashfield flame roasted chicken slices
1 x Fresh corn on the cob
1 x Large avocado
32 Everday Essential tortilla chips
24 Cherry tomatoes
1 x Medium red onion
100g The Deli cheese and chive dip
Juice x 1 lime
Wipe the lettuce leaves and pat dry.
Peel, half and thinly slice the red onion.
Cut the kernels off the sweetcorn husk.
Cut the tomatoes into quarters.
Cut the avocado in half – remove the stone – scoop out the flesh and chop into small chunks – put in a bowl along with the lime juice and toss to coat.
Assemble the salad using all the ingredients into 4 portions or one large salad to share.
Serve with dollops of the cheese and chive dip.
