Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
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 ☀️
It’s spooky season! These buttery Mummy Madeleines by Aisling are the perfect Halloween treat, golden, chocolate-dipped, and just a little bit spooky 👻
Bake them with the family or surprise your trick-or-treaters!
