Mexican Chicken Salad with Avocado Yogurt Dressing
By Chef Eunice Power
Ingredients
Salad
• 1 small roast chicken, pulled apart
• 1 cos lettuce, sliced
• 1 red onion, thinly sliced
• Juice of 1 lime
• 1 x 400g tin black beans, drained and rinsed
• 1 x 200g tin sweet corn, drained
• 150g cherry tomatoes, halved
• Handful crushed tortilla chips
Avocado Yogurt Dressing
• 1 ripe avocado
• 170g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
• Juice of 1 lime
• Small handful fresh coriander
• 1 tbsp diced pickled jalapeños
• Pinch of salt
• Drizzle of sweet chilli sauce
• 1–2 tbsp water, if needed
Method
- Pickle the onion
- Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes while you prepare the salad.
- Make the dressing
- Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add a little water if needed to loosen. Season with sweet chilli sauce
- Fry the sweet corn
- Heat a little oil in a hot frying pan. Add the drained sweet corn and cook for 4–5 minutes, stirring occasionally, until lightly golden. Season with salt.
- Assemble
- In a large bowl, combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion.
- Spoon over the dressing and toss gently. Finish with crushed tortilla chips before serving.
