Mexican Taco Chicken Salad with Avocado Dressing – Christine Bailey

Ingredients

• 1/2 avocado (reserve the rest for the salad)
• 1 clove garlic crushed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt and black pepper
• 2 little gem lettuce leaves shredded
• 100g canned sweetcorn, drained
• 12 cherry tomatoes, halved
• Handful of pitted olives
• 1/3 cucumber, deseeded and cut into chunks
• 2 cooked chicken breasts shredded
• 60g corn tortilla chips (check labels to ensure gluten free)