Shredded chicken and charred corn salad
https://www.coop.co.uk/recipes/shredded-chicken-and-charred-corn-salad
This speedy Mexican-influenced salad makes the most of fresh sweetcorn, along with crunchy lettuce, creamy avocado and a tangy yogurt dressing.
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 32g
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Ingredients
- 4 Co-op British sweetcorn cobettes
- 200g Co-op 0% fat Greek style natural yogurt
- Juice of 1 lime
- 25g pack coriander, chopped
- 1 tsp Co-op Fairtrade clear honey
- 1 Co-op romaine heart lettuce, shredded
- 200g pack Co-op radishes, thinly sliced
- 1 Co-op ripe and ready avocado, cut into chunks
- 4 Co-op spring onions, sliced
- ½ x 500g pack Co-op ready to eat roast chicken breast fillets, skin removed, shredded
- ½ x 230g jar Co-op sliced green jalapeño peppers, drained
- 4 Co-op mini wheat and white tortilla wraps, lightly toasted in a nonstick frying pan, then cut into wedges
Method
- Bring a large saucepan of water to the boil and cook the sweetcorn cobettes for 6 mins
- Drain, then transfer to a barbecue or griddle pan and cook for around 8 mins, turning frequently, until charred all over
- Make a dressing: blitz the yogurt, lime juice, coriander and honey to combine, then season to taste
- When the sweetcorn is cool enough to handle, shave off the kernels with a sharp knife, then mix them together with the romaine lettuce, radish, avocado, spring onion and shredded chicken
- Transfer to a large platter, drizzle with the dressing, scatter over the jalapeño peppers and serve with the tortillas on the side
