Easy Corn & Avocado Salad with Crispy Chicken

(0)
Time 35 min
Difficulty Easy
Serves 4
Quick & Easy Recipes Dinner Ideas Family Favourites Summer & BBQs

Ingredients:

Tegel Free Range Panko Tenders 750g

    Creamy Coriander Dressing:

  • ½ cup unsweetened Greek yoghurt

  • 1 cup coriander leaves

  • 1 clove garlic, peeled

  • Zest & juice of 1 lime

  • 2 Tbsp olive oil

  • 1 tsp runny honey

 

    Chicken & Salad:

  • Tegel Free Range Panko Tenders 750g

  • 4 corn cobs, husk removed

  • 2 ripe avocados, diced 2cm

  • ½ red onion, finely diced

  • 1 large handful coriander leaves + extra to garnish

  • Juice of 1 lime

     

Method:

1. Preheat your oven or airfryer for the chicken.

2. For the dressing, add all of the ingredients to a nutri-bullet or mini food-processor, along with ½ tsp fine salt. Blitz together until smooth and creamy.

3. Cook the panko chicken tenders according to packet instructions, until golden and crispy. Cut into 2cm thick pieces.

4. Meanwhile, cook the corn for the salad. Drizzle the corn on all sides with some olive oil and season with salt. Heat a griddle pan on high heat (alternatively, use a BBQ). Grill the corn for 8-10 minutes, turning often, until charred and tender. Set aside to cool for 10 minutes, before cutting the kernels off the cob with a sharp knife.

5. Add the corn, avocado, onion, coriander and lime juice to a large bowl, along with a drizzle of olive oil. Season with salt and toss everything together.

6. Serve the salad topped with the chicken and coriander dressing. Garnish with extra coriander, if desired.

 

Tip* Not a fan of coriander? Try subbing the coriander out for basil or parsley!

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