Good ol’ nachos are given a healthy spin by turning it into a deliciously filling salad – perfect for packing in for lunch during the week.
- For the salad:
- 125 ml white rice
- 125 ml cocktail tomatoes - quartered
- 80 ml tinned corn - rinsed
- 80 ml black beans - rinsed
- 60 ml Cheddar cheese - diced
- 30 ml sweet chili sauce
- 15 ml coriander - finely chopped
- 5 ml lemon juice
- 1 spring onion - finely chopped
- salt and pepper
- 60 ml sour cream
- 15 ml chives
- To serve:
- 2 large chicken breasts - cooked
- corn chips
- 4 lime wedges
For the salad, place the rice in a small pot, cover with cold water and bring it up to a boil.
Simmer until tender, 15-20 mins and strain.
Once cooled, combine the rice with the tomatoes, corn, beans, cheese, sweet chili sauce, coriander, lemon juice and spring onions.
Season it to taste.
Combine the sour cream and chives and season lightly.
To serve, drizzle the sour cream over the salad.
Slice the chicken breasts into strips and serve it, together with the corn chips, with the rice salad.
Serve it with the lime wedges on the side.
TIP: Layer the salad, sour cream and chicken into a lunchbox and pack the corn chips in a separate container or Ziploc bag to keep it fresh until lunch time.