Mexican-Style Salad with Chili Cheese Nuggets

Preheat the oven to 200°C (400°F). On a baking sheet, arrange the nuggets. Bake until golden according to the package instructions.

Meanwhile, wash and halve the cherry tomatoes.

Halve the avocado. Remove the skin, then cut into cubes.

Wash and chop the lettuce.

In a bowl, prepare the yogurt sauce: mix the yogurt, lime juice, chili powder and a drizzle of olive oil. Season with salt and pepper.

Once the nuggets are golden, remove them from the oven.

Serve the salad in a deep plate or bowl with the cherry tomatoes, drained corn and avocado. Drizzle with the sauce, then add the chili cheese nuggets on top. It's ready!