Mexican Chicken salad

Hands-on time 15min. Serves 4

• 2 skinless cooked chicken breasts
• 2 corn on the cobs, see GH TIP
• 125g mature Cheddar, coarsely grated
• 25g jarred sliced jalapeño peppers (drained weight), chopped
• 400g tin kidney beans, drained and rinsed
• ½ red onion, finely sliced
• ¼-½ iceberg lettuce, finely shredded, to taste
• 75ml soured cream
• Juice 1 lime
• 50g corn tortilla chips, we used Doritos Cool Original flavour

1. Shred 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 kernels to the chicken bowl.
2. Add the cheese, jalapeños, beans, onion and lettuce and mix to combine.
3. In 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.