Chicken taco salad with jalapeño creme

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


  1. Place the tortilla chips in a small, airtight container.
  1. Toss the avocado in the lime juice. Add the remaining salad ingredients, then tip into your lunchbox.
  1. 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

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