Spice up your lunch hour with this crisp chicken salad with filling kidney beans and avocado.
Serves 2 /
Prep 5 mins /
Cook 5 mins
1 little gem lettuce
130g pack Co-op flame grilled chicken pieces
4 tbsp kidney beans, drained
1 Co-op ready to eat avocado, diced
1 tsp Tabasco
Handful fresh coriander
Shred the lettuce into thin strips and place into the bottom of 2 jars.
Divide the chicken pieces between the jars, and layer each with 2 tbsp kidney beans, drained, and half of the diced avocado.
Drizzle 1/2 tsp Tabasco and juice of 1/2 lime over the top of each, for a zesty kick.
Finish with a small handful fresh coriander, torn, for added deliciousness.