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Chicken taco salad recipe

3 ratings

Getting ready for back-to-school lunches? Make the healthy choice with this makeshift chicken taco salad. Bright veggies make up a sweet, refreshing salad while a pea guacamole helps keep things cool. This is a fresh lunchbox that is sure to satisfy. See method

Serves 2
15 mins to prepare
396 calories / serving
Healthy

Ingredients

1 wholemeal wrap
1 tbsp olive oil, plus 1 tsp
½ x 400g tin black beans, drained and rinsed
5 cherry tomatoes, quartered
¼ cucumber, sliced into half-moons
1 spring onion, finely sliced
6 slices wafer-thin cooked chicken, torn
¾ lime, juiced
½ tsp clear honey
120g frozen peas
2 tbsp 50% less fat soft cheese

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1655kj
396kcal 20%
Fat
15g 21%
Saturates
4g 19%
Sugars
11g 12%
Salt
0.8g 13%

of the reference intake
Carbohydrate 40g Protein 20g Fibre 13g

Method

Cut the wrap into 8 wedges and brush with 1 tsp oil. Heat a large frying pan over a high heat and fry the triangles for 2 mins each side until golden brown and crisp; set aside.
Meanwhile, mix the black beans with the tomatoes, cucumber, spring onion and chicken in a bowl. In a jar, shake the juice of ½ lime with the honey and 1 tbsp oil, then toss through the bean salad.
Blanch the peas in a pan of boiling water for 3 mins, then drain and mash with the soft cheese and remaining lime juice.
Divide the chicken salad between 2 lunchboxes. Serve with the tortilla chips, ‘pea-amole’ and pineapple chunks.

See more Easy recipes for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.