Creamy Mexican chicken and corn salad
INGREDIENTS
2 corncobs, husk and silk removed
2 limes, halved
1 barbecue chicken
6 cups mixed lettuce leaves
200g pnt 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 teaspoon cumin seeds, toasted
1 garlic clove, crushed
125g (1/2 cup) sour cream
125g (1/2 cup) mayonnaise
1/3 cup chopped fresh coriander
METHOD
Step 1
For the dressing, Place the chipotle, cumin and garlic in a food processor and process until 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.
Step 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.
Step 3
Remove meat from the barbecue chicken, discarding the skin and bones. Chop or tear the meat into large pieces.
Step 4
Spread a layer of the dressing over the base of 4 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.