Crispy nacho salad

2 servings Prep: 20 mins, Cooking: 30 mins
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Good ol’ nachos are given a healthy spin by turning it into a deliciously filling salad – perfect for packing in for lunch during the week.

By Food24 January 24 2019
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Ingredients (15)

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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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.

Crispy nacho 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.

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