Layered Mexican Salad with Chicken and Wraps

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Friday night movie and dinner with Asher, Mum and Dad. Mexican inspired fare and Frozen to entertain us. Good fun and company all around. One of my students made a Mexican salad a few weeks ago and I really enjoyed it. I thought I would have a go at making a creamy dressing with a lower fat content than sour cream (despite the cries of the sour-cream lover in my family!). After a little Google research I ad-libbed a bit and in the end, everyone was happy – and we were all glad of it the next day for lunch too!

Ingredients:
Chicken –
Chicken thighs
warm and spicy flavouring (your choice of paprika, turmeric, garlic powder, chili powder and salt …)
Oil for frying

Salad –
lettuce
1 x 400g can of beans of choice
tomatoes
1 x 400g can of corn kernels
cucumber
carrots (we grated them and I would recommend this!)
capsicum
low-fat cream cheese and greek yoghurt in a 2:1 ratio
corn chips

Method:
1. Slice the chicken and allow to marinade in chosen spices (these are really only a guide but I think they were the ones I used – all were happily received!)
2. Make the salad by preparing the vegetables and layering them with alternating colours attractively front the base of the bowl up. Again, those listed are a guide but they did work well.
3. Combine the yoghurt and cream cheese and spread over the top of the salad. Top with crushed chips. Refrigerate till serving time (2-3 hours allows the dressing to soak down into the salad a little, yum!).
4. Pan fry the chicken pieces and serve in wraps with salsa!

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