Want your next meal to be ready in a flash? Our 15 minute Mexican chopped chicken salad is the best dish to try if you're short on time for a midweek meal.
This salad is served with cheddar, jalapeno, red kidney beans, shredded iceberg lettuce and crushed tortilla chips for an addictive flavour combo. Finish by serving with a simple sour cream and lime dressing - yum!
Step 1Shred the chicken into bite-sized pieces and put into a large serving bowl. Hold a corn on the cob upright (on its end) on a board and shave off the kernels using a large knife. Repeat with second cob. Add the kernels to the chicken bowl.
Step 2Add the grated cheese, jalapeño peppers, kidney beans, onion and lettuce and mix to combine.
Step 3In a small bowl, mix the soured cream, lime juice and plenty of seasoning. Scrape into the salad bowl and mix to coat. Check seasoning. Crunch in the tortilla chips, mix through and serve.
We've opted for time-saving ingredients like pre-cooked chicken, and to make it even quicker you can go for a can of corn kernels rather than fresh corn on the cob.
This would also work well with hit smoked salmon, tinned tuna fried firm tofu for a veggie twist.
Check out our mega salad gallery for loads of recipe inspiration to make when the weather gets warmer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
