Chicken, Corn and Chickpea Salad
This is one of the quickest, easiest throw-together lunches that I know – you can’t go wrong with this!
Ingredients (serves 3-4)
400gm shredded cooked chicken
1 ½ cups (250g) cooked chickpeas (or 1 x 400g can chickpeas, drained)
1 ½ cups frozen corn - defrosted (or 1 x 400g can sweetcorn, drained)
1 bag (120g) baby spinach or salad greens
1 avocado chopped
Fresh parsley/coriander – chopped (optional)
How to make
Mix all ingredients together in a bowl – voila!
Serve it up with a squeeze of lemon juice or sweet chilli sauce for extra flavour.
Adapt it - when corn is in season, use fresh instead of frozen or canned.
Tip - 250g chickpeas is the weight of a 400g can which has been drained.