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Creamy Mexican chicken and corn salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
BBQ chicken and avocado salad with creamy Baja dressing - a delicious lunch or dinner option!
Ingredients:
  • 2 corncobs, husk and silk removed
  • 2 limes, halved
  • 1 barbecue chicken
  • 1500.00 ml mixed lettuce leaves
  • 200g pnt mixed cherry tomatoes, halved
  • 2 avocados, chopped
  • Fresh coriander sprigs, to serve
  • Finely sliced green shallots, to serve
  • 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
  • 82.50 ml chopped fresh coriander
Instructions:
  • Make the dressing by combining chipotle, cumin, and garlic in a food processor until chopped. Add sour cream, mayonnaise, and coriander, then blend until smooth. Transfer the mixture to a bowl, cover, and chill in the fridge until ready to use.
  • Preheat a chargrill or barbecue grill to high heat. Grill the corn for 15 minutes, turning occasionally, until tender and charred. Remove from the grill and cut off the kernels. Grill the lime halves, cut-side down, for 1 minute until they are lightly charred. Set aside.
  • After grilling the chicken, separate the meat from the skin and bones. Cut or tear the meat into big chunks.
  • Spread a generous layer of the dressing on each of the 4 serving plates. Top with lettuce, tomato, corn, avocado, and chicken. Drizzle with the remaining dressing, then garnish with coriander sprigs and shallots. Serve with chargrilled lime halves on the side.

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