Mexican salad jar

Mexican salad jar
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 Coop flame grilled chicken pieces
4 tbsp Coop kidney beans, drained
1 Coop ready to eat avocado, diced
1 tsp Tabasco
1 lime
Handful fresh coriander


1. Shred the lettuce into thin strips and place into the bottom of 2 jars.

2. Divide the chicken pieces between the jars, and layer each with 2 tbsp kidney beans, drained, and half of the diced avocado.

3. Drizzle ½ tsp Tabasco and juice of ½ lime over the top of each, for a zesty kick.

4. Finish with a small handful fresh coriander, torn, for added deliciousness.