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Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Charred corn, chicken & tortilla salad with chipotle yogurt dressing served on an oval plate

Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Name: Charred corn, chicken & tortilla salad with chipotle yogurt dressing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 1 tbsp smoked paprika plus ½ tsp; 1 tsp dried oregano; 1 tbsp chipotle paste plus 1 tsp; ½ tsp cinnamon; 2 garlic cloves crushed; 2 limes 1 zested and juiced, 1 cut into wedges to serve; 3 tbsp olive oil plus extra for brushing and frying; 6 boneless, skinless chicken thighs; 150g natural yogurt; 2 tsp honey; 2 corns on the cob husks removed if needed; 2 Little Gem lettuces halved through the core, leaves pulled apart and torn; 400g can black beans drained, rinsed and drained again; 200g cherry tomatoes halved; 2 avocados stoned, peeled, halved and cut into chunks; 2 corn tortilla wraps; small bunch of coriander leaves picked and roughly chopped

Cassie Best

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Serves 4-6

Easy

Prep: 25 mins

Cook: 30 mins

plus at least a few hrs marinating, cooling and chilling

A star rating of 5 out of 5.8 ratingsRate

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Try this vibrant salad with or without the chicken. If you’re serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp smoked paprika

plus ½ tsp
1 tsp dried oregano
1 tbsp chipotle paste

plus 1 tsp
½ tsp cinnamon
2 garlic cloves

crushed
2 limes

1 zested and juiced, 1 cut into wedges to serve
3 tbsp olive oil

plus extra for brushing and frying
6 boneless, skinless chicken

thighs
150g natural yogurt
2 tsp honey
2 corns on the cob

husks removed if needed
2 Little Gem lettuces

halved through the core, leaves pulled apart and torn
400g can black beans

drained, rinsed and drained again
200g cherry tomatoes

halved
2 avocados

stoned, peeled, halved and cut into chunks
2 corn tortilla wraps
small bunch of coriander

leaves picked and roughly chopped

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Nutrition: Per serving (6)

kcal392
fat22g
saturates5g
carbs23g
sugars9g
fibre10g
protein20g
salt1g

Method

step 1

Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
step 2

Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch – check it’s done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
step 3

Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving – this helps keep the lettuce leaves from wilting.
step 4

Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
step 5

Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

Recipe from Good Food magazine, June 2020

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A star rating of 5 out of 5.8 ratings

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