Save time and money by having this simple, easy Mexican-inspired salad for lunch!
250–300g washed baby spinach.
400g tin of mixed beans, drained and rinsed.
1 jalapeno pepper, deseeded and diced.
300g bag of a frozen vegetarian chicken substitute or 300g diced chicken breast
1 tsp smoked paprika
1 tsp Cayenne pepper
1 tsp Coriander
1 tsp Cumin
1 tsp Parsley
1 tsp Garlic Granules
Add a little low calorie cooking spray to a pan, and allow it to heat. Add the chicken substitute, and allow it to defrost. When defrosted, add the spices, mix thoroughly, and allow one to two minutes to bloom. If using chicken then cook for a few minutes before adding the spices and cooking until completely cooked throughout.
Once you’re satisfied, remove from the heat, and set aside to cool.
Next, prepare your salad ingredients: wash the spinach, drain and rinse the beans, and deseed and dice the jalapeno pepper.
Finally, mix all the ingredients together in a large mixing bowl or cool saucepan. After tossing, taste for seasoning. If you’re happy, plate up, if not, optionally add a little olive oil, and some salt and pepper.
Keywords: Mexican salad, vegetarian salad,