Ingredients
- 2 Moira Macs Smokey Chicken Breasts
- 2 fresh corn cobs
- 1 large avocado
- 400g cherry toms or mixed coloured tomatoes
- 1 T oil
- 2 small lettuces
- handful of corn chips per person
- 1 cup basil leaves
- Spicy Yoghurt Dressing: 1⁄4 cup yoghurt, 1⁄4 cup mayo, 1 chipotle chilli in adobe sauce - finely chopped – start with 1⁄2 they are spicy, 1 T lime or lemon juice, salt and pepper
Method
- Spicy Yoghurt Dressing: Mix all ingredients together in a bowl and season to taste.
- Salad: Halve the cherry tomatoes and drizzle over a little oil and salt, roast in the oven at 160°C for 20 minutes. Set aside to cool.
- Remove the husks from the corn, and cook the cobs on a BBQ or grill pan until charred and cooked through. Slice the corn off the cobs.
- Cut the avocados into wedges. Thinly slice the smoked chicken.
- To Serve: Place the lettuce leaves in individual bowls, top with the roast cherry tomatoes, avocado, Moira Macs Smoked Chicken Breast and corn. Top with basil leaves and corn chips for crunch. Dollop or drizzle over the spicy yoghurt dressing. Serves 4.
Smoked Chicken Breast
A smokey chicken breast, roasted to perfection. Enjoy for lunch or dinner. Take a taste adventure.
300 g
