Mexican Grilled Chicken Salad With Coriander Yoghurt
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Mexican Grilled Chicken Salad With Coriander Yoghurt
Ingredient
2 chicken breasts
1 cos lettuce, sliced
1 red onion, sliced
1 cucumber, sliced
1 pack of 90 second quinoa
1 avocado, diced
4 Corn Tortilla, sliced into strips
1tbs smoked paprika
1/4cup Pickled Jalapeños
Dressing
100g yoghurt
2 tbs Red Island olive oil
1tbs hot sauce
1 bunch of coriander, leaves picked, reserve some to garnish
1 lime
Sea salt
Olive oil
Method
Pre-heat an oven to 180c. Drizzle chicken with oil and season with salt.
Roast chicken breasts until cooked through (should take 10- 12 minutes). Allow to cool completely and dice.
Add the yoghurt, olive oil, hot sauce and coriander in a bowl and blend with a stick blender until smooth.
In a saucepan of hot oil. fry the tortillas until crunchy, strain and dry on paper towel. Season with salt and paprika.
Combine salad ingredients and the chicken in a bowl, mix together.
Add the dressing and mix the salad until everything is evenly coated.
Garnish with coriander, corn chips and lime.
Recipe by Michael Weldon
