A Mexican standout CREAMY MEXICAN CHICKEN AND CORN SALAD

WITH MORE PEOPLE WORKING FROM, AND STUCK AT, HOME THESE DAYS, HERE’S SOME YUMMY LUNCHES TO MUNCH ON SERVES 4. PREP 15 MINS. COOK 15 MINS.

INGREDIENTS

• 2 corncobs, husk and silk removed

• 2 limes, halved

• 1 barbecue chicken

• 6 cups mixed lettuce leaves

• 200g punnet mixed cherry tomatoes, halved

• 2 avocados, chopped

• Fresh coriander sprigs, to serve

• Finely sliced green shallots, to serve

BAJA DRESSING

• 2 chipotle chillies in adobo sauce

• 1 tsp cumin seeds, toasted

• 1 garlic clove, crushed

• 125g (½ cup) sour cream

• 125g (½ cup) mayonnaise

• 1/3 cup chopped fresh coriander

METHOD

1. For the dressing, Place the chipotle, cumin and garlic in a food processor and process until chopped. Add the sour cream, mayonnaise and coriander and process again, until smooth. Transfer mixture to a bowl. Cover and place in the fridge until required.

2. Preheat a chargrill or barbecue grill over high heat. Add corn and cook, turning often, for 15 minutes or until tender and charred. Transfer to a chopping board and use a sharp knife to slice the kernels from the cob. Add the lime halves, flesh-side down, to the chargrill and cook for 1 minute or until lightly charred. Set aside.

3. Remove meat from the barbecue chicken, discarding the skin and bones. Chop or tear the meat into large pieces.

4. Spread a layer of the dressing over the base of four serving plates. Arrange the lettuce, tomato, corn, avocado and chicken on top. Drizzle with the remaining dressing. Sprinkle over coriander sprigs and shallots. Serve with the chargrilled lime halves.