Chicken salad with yoghurt and lime dressing
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
99% fat-free plain yoghurt
¼ cup(s), (60g)
Lime juice
¼ cup(s), (60ml)
Olive oil
1 tbs
Dried coriander
1 tsp, ground
Chilli powder
¼ tsp
Lime rind
¼ tsp, finely grated
Ground cayenne pepper
¼ tsp
Corn
2 cob(s), trimmed, large, husks removed
Skinless chicken breast
600 g, (buy 4 x 150g fillets)
Butter lettuce
40 g, (use 8 x leaves)
Cherry tomatoes
350 g, halved
Red onion
1 small, thinly sliced
Fresh coriander
1 cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat a chargrill or barbecue over medium-high heat. Whisk together yoghurt, juice, oil, ground coriander, chilli powder, rind and cayenne pepper in a small bowl. Season with salt and pepper. Set aside.
2
Cook corn, turning often, for 15-17 minutes or until tender and browned. Meanwhile, lightly spray chicken with oil and season with salt and pepper. Cook alongside corn for 4-5 minutes each side or until cooked through.
3
Transfer chicken and corn to chopping board. When cool enough to handle, shred chicken and cut kernels from corn. Divide lettuce among 4 plates and top with chicken, corn, tomato, onion and coriander leaves. Drizzle with dressing to serve.
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