This chicken salad is a lunchbox-friendly option, finished with a garlicky homemade sauce.
Make the chicken and tomatoes a day ahead. Your lunches can then be conveniently assembled the night before you head to work.
CHIPOTLE CHICKEN SALAD
Serves 4
½ cup chipotle sauce
2 cloves garlic, grated
½ cup chopped coriander
2 tsp runny honey
½ tsp salt
¼ cup sour cream
For the salad
400g chicken thighs, diced
1 Tbsp oil
100g cherry tomatoes
100g shredded spinach
½ telegraph cucumber, sliced
Lime wedges to squeeze
- Place the chipotle sauce, garlic, coriander, honey and salt into a blender and blitz.
- Remove half to marinate the chicken. Add the sour cream to the remainder and blitz again for the sauce.
- Marinate the chicken for at least 30 minutes.
- Heat the oil on a barbecue hotplate or frying pan. Cook the chicken for 5-8 minutes until cooked through. Toss the tomatoes on the hot plate to char and wilt. Remove and cool to room temperature.
- To assemble, place the spinach into the base of your vessel or bowl, add the chicken, tomatoes, cucumber, a good dollop of dressing and a squeeze of lime.
