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.
- 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
- 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.