@LoyLoy24 17 February 2021 more from that month

Creamy Mexican chicken and corn salad

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.