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Creamy Mexican chicken and corn salad recipe



Loaded with barbecue chicken, avocado and fresh veggies, and served with a creamy baja dressing, this salad will be a hit for lunch or dinner.

15m prep
15m cook
4 servings

14 Ingredients

– 2 corncobs, husk and silk removed

– 2 limes, halved

– 1 barbecue chicken

– 6 cups mixed lettuce leaves

– 200g pnt mixed cherry tomatoes, halved

– 2 avocados, chopped

– Fresh coriander sprigs, to serve

– Finely sliced green shallots, to serve

Baja dressing

– 2 chipotle chillies in adobo sauce

– 1 tsp cumin seeds, toasted

– 1 garlic clove, crushed

– 125g (1/2 cup) sour cream

– 125g (1/2 cup) mayonnaise

– 1/3 cup chopped fresh coriander

4 Method / Steps

Step 1

For the dressing, Place the chipotle, cumin and garlic in a food processor and process until chopped. Add the sour cream, mayonnaise and coriander and process again, until smooth. Transfer the mixture to a bowl. Cover and place in the fridge until required.

Step 2

Preheat a chargrill or barbecue grill over high heat. Add corn and cook, turning often, for 15 minutes or until tender and charred. Transfer to a chopping board and use a sharp knife to slice the kernels from the cob. Add the lime halves, flesh-side down, to the chargrill and cook for 1 minute or until lightly charred. Set aside.

Step 3

Remove meat from the barbecue chicken, discarding the skin and bones. Chop or tear the meat into large pieces.

Step 4

Spread a layer of the dressing over the base of 4 serving plates. Arrange the lettuce, tomato, corn, avocado and chicken on top. Drizzle with the remaining dressing. Sprinkle over coriander sprigs and shallots. Serve with the chargrilled lime halves.

source – cooking365coza

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