Tex-Mex in salad form! Queso fresco is a mild-flavoured Mexican cheese, available at Latin grocers and some good supermarkets. You can use any cheese you like, but mild feta is the closest substitute if queso fresco is unavailable.
Ingredients
- handful of tortilla chips, roughly broken
- ½ avocado, diced
- juice of ½ lime
- 100 g (3½ oz) shredded cooked chicken
- 75 g (2¾ oz) drained tinned sweet corn kernels
- large handful of grape (baby plum) tomatoes, halved
- 30 g (1 oz) queso fresco, crumbled
- small handful of coriander (cilantro), roughly chopped
Jalapeno creme dressing
- 1 tablespoon lime juice
- 1 tablespoon Greek yoghurt
- 3 slices pickled jalapeños, finely chopped
- salt and freshly ground black pepper, to taste
Directions
- Place the tortilla chips in a small, airtight container.
- Toss the avocado in the lime juice. Add the remaining salad ingredients, then tip into your lunchbox.
- Combine the dressing ingredients in a small jar or container with a tightfitting lid.
Pour the dressing over the salad just before serving and toss through the tortilla chips
Extracted from THE 5-MINUTE SALAD LUNCHBOX by Alexander Hart, published by Smith Street Books, RRP AU$24.99 or NZ$28.99 Photography © Chris Middleton / Food styling © Deborah Kaloper. Out February 2019.
