Summer Grilled Corn Salad



Tegel Take Outs Nashville Style Tenders 500g SHOP WITH MENUAID
  • 1 bag Tegel Take Outs Nashville Tenders
  • 2 corn cobs
  • Small bunch chives, finely chopped 
  • ½ cup yoghurt
  • 1 tablespoon vinegar
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 baby cos lettuce, chopped 
  • 1/2 punnet cherry tomatoes, cut in half
  • 1 avocado, sliced


  1. Cook tenders as per packet instructions.
  2. While the chicken is cooking, heat a BBQ or fry pan over medium high heat. Cook the corn cobs for 10 – 15 minutes, turning occasionally, until bright yellow and lightly charred. Set aside to cool. When easy to handle, use a sharp knife to remove the corn kernels in chunks.
  3. To make the dressing add the yoghurt, vinegar, garlic, salt, half the chives and a tablespoon of cold water in a bowl and mix to combine. Place in the fridge until ready to serve.
  4. To assemble, place the chopped cos lettuce on a large serving platter. Top with the cherry tomatoes, avocado, corn & sliced chicken tenders. Drizzle over dressing and sprinkle over remaining chives.

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