Lower Carb Southwest Grilled Chicken Salad with Salsa, Sour Cream and Avocado

Heat a pan over medium high heat. Dust the chicken with the taco seasoning, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.

Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from corn cob. Drain and rinse black beans.

Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream. Garnish with coriander. Enjoy!

Heat a pan over medium high heat. Dust the chicken with the taco seasoning, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.

Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from corn cob. Drain and rinse black beans.

Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream. Garnish with coriander. Enjoy!

Heat a pan over medium high heat. Dust the chicken with the taco seasoning, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.

Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from corn cob. Drain and rinse black beans.

Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream. Garnish with coriander. Enjoy!

Heat a pan over medium high heat. Dust the chicken with the taco seasoning, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.

Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from corn cob. Drain and rinse black beans.

Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream. Garnish with coriander. Enjoy!

Heat a pan over medium high heat. Dust the chicken with the taco seasoning, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.

Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from corn cob. Drain and rinse black beans.

Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream. Garnish with coriander. Enjoy!

Heat a pan over medium high heat. Dust the chicken with the taco seasoning, salt and pepper. Add a drizzle of oil and cook the chicken for 3-4 minutes on each side until cooked through. Set aside to rest.

Peel and slice avocado. Pick coriander leaves, discard stems. Finely slice spring onion. Cut sweetcorn kernels from corn cob. Drain and rinse black beans.

Slice chicken as desired. On plates or a large platter arrange the mixed lettuce, beans, corn, avocado, spring onion. Top with sliced chicken, fetta cheese (crumble as you add) and spring onion. Drizzle over the tomato salsa and sour cream. Garnish with coriander. Enjoy!