Mexican pasta salad

200 g whole wheat pasta

1 can of sweet corn

1 can of black beans

2 chicken breasts

1 red pepper

2 avocados

1/2 red onion

Fresh coriander

Corn nachos 

Lime to squeeze over (optional)

 

Dressing:

1/2 pot of natural skyr

1 dl Sriracha

Juice from 1 lime

2 tsp hot sauce, e.g. Tabasco 

1 tsp paprika

1/4 tsp salt

 

Method:

  1. Boil the pasta according to the directions on the package.
  2. Drain the liquid from the beans and place them in a bowl.
  3. Chop the chicken into small pieces and place in the bowl.
  4. Chop into small pieces the pepper, red onion and avocado and place in the bowl; mix together well with the coriander and corn nachos.
  5. Mix together the skyr, Sriracha, lime juice, hot sauce, paprika and salt. Pour the sauce over the salad according to taste.