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
1. 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.
2. 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.
3. 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.
4. 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.
