250g pack tomatoes, sliced or quartered
1 red chili finely chopped
small handful cilantro, roughly chopped
juice 1 lime, plus halves to serve
1 tbsp extra-virgin olive oil
4 cooked chicken breasts, torn into bite-sized shreds
2 Little Gem lettuces, torn into bite-sized pieces
1 red pepper, deseeded and sliced
1 small ripe pineapple, cored, peeled and diced
handful gluten free tortilla chips, broken up a little
Put the tomatoes, chili, cilantro, lime juice and oil in a large bowl with some seasoning.
Pop the remaining ingredients, except the tortilla chips, on top of the dressing.
Gently mix the salad together to coat.
Sprinkle the tortilla chips over the top and serve immediately with lime halves.
Recipe adapted from: Good Food