Chicken salad with yoghurt and lime dressing
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This vibrant dish comes together in just over half an hour, making it a perfect option for a quick and satisfying meal. Featuring tender grilled chicken breast, crisp butter lettuce, juicy cherry tomatoes, and zesty lime dressing, this salad is bursting with colour and flavour. The homemade dressing, made with yoghurt, lime juice, and a blend of spices, adds a tangy kick that complements the other ingredients perfectly. Easy to prepare and full of wholesome ingredients, this salad is sure to become a favourite in your recipe rotation.
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Lime juice
¼ cup(s), (60ml)
Olive oil
1 tbs
Dried coriander
1 tsp, ground
Chilli powder
¼ tsp
Lime rind
¼ tsp, finely grated
Ground cayenne pepper
¼ tsp
Corn
2 cob(s), small, large, husks removed
Skinless chicken breast
600 g, (buy 4 x 150g fillets)
Butter lettuce
40 g, (use 8 x leaves)
Cherry tomatoes
350 g, halved
Red onion
1 small, thinly sliced
Fresh coriander
1 cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat a chargrill or barbecue over medium-high heat. Whisk together yoghurt, juice, oil, ground coriander, chilli powder, rind and cayenne pepper in a small bowl. Season with salt and pepper. Set aside.
2
Cook corn, turning often, for 15-17 minutes or until tender and browned. Meanwhile, lightly spray chicken with oil and season with salt and pepper. Cook alongside corn for 4-5 minutes each side or until cooked through.
3
Transfer chicken and corn to chopping board. When cool enough to handle, shred chicken and cut kernels from corn. Divide lettuce among 4 plates and top with chicken, corn, tomato, onion and coriander leaves. Drizzle with dressing to serve.
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