Name: Crispy nacho salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Chicken Breast Fillets
Ingredients: 125 ml white rice; 125 ml cocktail tomatoes quartered; 80 ml tinned corn rinsed; 80 ml tinned black beans rinsed; 60 ml cheddar cheese diced; 30 ml sweet chilli sauce; 15 ml fresh coriander finely chopped; 5 ml lemon juice; 1 spring onions finely chopped; salt and freshly ground black pepper; 60 ml sour cream; 15 ml fresh chives; 2 chicken breasts cooked; corn chips; 4 limes cut into wedges

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Ingredients (15)

SALAD

125 ml	white rice
125 ml	cocktail tomatoes — quartered
80 ml	tinned corn — rinsed
80 ml	tinned black beans — rinsed
60 ml	cheddar cheese — diced
30 ml	sweet chilli sauce
15 ml	fresh coriander — finely chopped
5 ml	lemon juice
1	spring onions — finely chopped
	salt and freshly ground black pepper
60 ml	sour cream
15 ml	fresh chives

TO SERVE:

2	chicken breasts — cooked
	corn chips
4	limes — cut into wedges

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Method:

For the salad, place the rice in a small pot, cover with cold water and bring it up
to a boil.

Simmer until tender, 15-20 mins and strain.

Once cooled, combine the rice with the tomatoes, corn, beans, cheese, sweet chili
sauce, coriander, lemon juice and spring onions.

Season it to taste.

Combine the sour cream and chives and season lightly.

To serve, drizzle the sour cream over the salad.

Slice the chicken breasts into strips and serve it, together with the corn chips,
with the rice salad.

Serve it with the lime wedges on the side.

TIP: Layer the salad, sour cream and chicken into a lunchbox and pack the corn chips in a separate container or Ziploc bag to keep it fresh until lunch time.