Recipe

Serves:  4 people | Prep time:  10 minutes

Mexican | Lunch

Ingredients

• 1 x Large little gem lettuce
• 1 x 180g pack Ashfield flame roasted chicken slices
• 1 x Fresh corn on the cob
• 1 x Large avocado
• 32 Everday Essential tortilla chips
• 24 Cherry tomatoes
• 1 x Medium red onion
• 100g The Deli cheese and chive dip
• Juice x 1 lime

Method

1. Wipe the lettuce leaves and pat dry.
2. Peel, half and thinly slice the red onion.
3. Cut the kernels off the sweetcorn husk.
4. Cut the tomatoes into quarters.
5. Cut the avocado in half – remove the stone – scoop out the flesh and chop into small chunks – put in a bowl along with the lime juice and toss to coat.
6. Assemble the salad using all the ingredients into 4 portions or one large salad to share.
7. Serve with dollops of the cheese and chive dip.