- Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇
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Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!
Ingredients (Serves 6) 🥗
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
Clonakilty Avocado Yogurt Dressing 🥑
• 1 ripe avocado
• 170g Clonakilty Greek Style 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 👩🍳
Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮
Chef’s Top Tip ✨
For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.
Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️
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