Chicken Taco Salad

✴50 grams chicken breast fillets
✴cooking oil spray
✴1/8 tsp smoked paprika
✴1/8 tsp chilli powder
✴1 cup mixed lettuce leaves
✴1 tbsp tinned kidney beans
✴1/2 tomato, chopped
✴1 tbsp corn kernels, fresh or tinned
✴1 tablespoon reduced-fat cheddar cheese, grated
✴1/4 medium avocado, diced
✴7 plain corn chips
✴1/4 medium avocado, diced
✴1 tbsp reduced-fat Greek natural yoghurt

❌Meal Prep Day ❌

Coat the chicken in paprika and chilli powder to taste.

Lightly spray a frypan with cooking oil spray over a medium-high heat.

Cook chicken for 3-4 minutes on each side or until cooked through.

Allow to cool, then place in an airtight container in the fridge for up to 3 days.

❌Serving Day ❌

Combine the lettuce, tomato, drained kidney beans and corn in a serving bowl.

Place the corn chips around the edge. Shred the pre-cooked chicken and place on top of the salad.

Serve sprinkled with grated cheese and diced avocado, with a dollop of Greek yoghurt on top.