Charred Chicken and Corn Chip Salad

Ingredients

1 corn cob, husk and silk removed
1 Tbs taco classic spice mix
3 chicken breast fillets
1/2 x 300 g jar tomato salsa
2 baby cos lettuce, leaves separated, coarsely torn
175 g packet corn chips, broken
200 g medley Perino tomatoes, halved
42 0g can red kidney beans, rinsed, drained
100 g feta, crumbled
Lime wedges, to serve
Mint leaves, to serve
Flat-leaf parsley sprigs, to serve
Pickled jalapeño, to serve
Tomato salsa, extra, to serve

Avocado dressing:

1 avocado, stoned, peeled, chopped
1/2 cup (140 g) plain Greek-style yoghurt
1/4 cup (60mL) lime juice
1/4 cup chopped flat-leaf parsley
1 Tbs chopped mint
1 tsp Dijon mustard

Method

To make the avocado dressing, place avocado, yoghurt, lime juice, 1/4 cup (60mL) water, parsley, mint and mustard in a blender and blend until smooth. Season.

Preheat a barbeque grill or char-grill on high. Cook the corn, turning, for 8-10 minutes or until charred and tender. Transfer to a plate. Use a small serrated knife to cut down the side of the corn to release the kernels.

Rub spice mix over chicken. Cook for 5-6 minutes each side or until lightly charred. Transfer to a plate. Spread salsa over both sides of the chicken. Cook for a further 2 minutes or until the chicken is cooked through. Set aside for 5 minutes to rest. Thickly slice.

Arrange lettuce, corn chips, tomato, beans and chicken on a platter. Drizzle with avocado dressing. Sprinkle with feta. Season. Serve with lime wedges, mint, parsley, jalapeño and extra salsa.

Credits: Coles

Photo Credits: Coles