Chicken taco salad

Ingredients

¼ tsp olive oil

2 tbsp low-fat soured cream

1 tsp white wine vinegar

1 Baby Gem lettuce , shredded

50g sweetcorn , drained

5 cherry tomatoes , halved

75g cooked BBQ chicken

juice 1 lime

½ small avocado , peeled and chopped

1 corn taco shell, broken into pieces

Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.

Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.

Scatter the taco over the salad to serve.