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Shredded chicken and charred corn salad

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.

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1566kj 373kcal
  • Fat
    Med 21%
  • Saturates
    Low 19%
  • Sugar
    Low 9%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 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


  1. Bring a large saucepan of water to the boil and cook the sweetcorn cobettes for 6 mins
  2. Drain, then transfer to a barbecue or griddle pan and cook for around 8 mins, turning frequently, until charred all over
  3. Make a dressing: blitz the yogurt, lime juice, coriander and honey to combine, then season to taste
  4. 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
  5. Transfer to a large platter, drizzle with the dressing, scatter over the jalapeño peppers and serve with the tortillas on the side

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