BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing
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BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
1 Coles BBQ chicken, meat picked off the bones
Squeaky Gate extra virgin olive oil
Coles sea salt
Dressing
1 cup Jalna Farm To Pot Organic Greek yoghurt
1 bunch coriander
Juice of 2 limes
2 jalapeños, chopped
Sea salt
Extra virgin olive oil
Salad
½ iceberg lettuce, thinly sliced
1 tin black beans, drained and rinsed
1 red onion, diced
1 red capsicum, diced
4 ears of grilled corn, kernels removed
½ cup corn chips, crushed (plus extra for garnish)
½ bunch coriander, leaves picked
Method
In a jug, combine all the dressing ingredients with a pinch of sea salt and a drizzle of olive oil. Blend with a stick blender until smooth.
In a large bowl, combine the salad ingredients. Add the dressing and toss until everything is well coated.
Serve the salad in a large bowl, topping with extra dressing and additional crushed corn chips for garnish.
