Chicken Salad Lunch Pot

15 min recipe, serves 2 days worth of lunches. Double up the recipe if you want to make a batch, they will keep for 3 days in the fridge.

Serves: 2 Time: 15 minutes

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Dressing Ingredients

• 10g coriander

• 75g Greek or natural yogurt

• half a lime juiced

• 1 tsp. honey

• 2 cloves garlic

• salt & pepper, to taste

Salad Ingredients

• 2 tomatoes, diced

• ½ cucumber, diced

• 4 tbsp. sweetcorn, drained

• handful jalapeños, optional

• 140g shredded grilled chicken breast

• ½ avocado, sliced

• 8 tbsp. black beans, drained

• 150g romaine lettuce, chopped

Method

1. Place all the dressing ingredients into a high-speed blender or food processor, and blitz until well combined.

2. Next, layer the ingredients into a 500ml mason jar in the following order: dressing, tomatoes, cucumber, sweetcorn, jalapeños, chicken breast, avocado, black beans, romaine lettuce.

3. Store in the refrigerator for 3 days.

4. When ready to serve, tip all the ingredients into a bowl, stir to combine and enjoy.
   

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