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Chicken salad with yoghurt and lime dressing

Chicken salad with yoghurt and lime dressing

Total Time
35 min
15 min
20 min


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


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)


  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.


If you want to make this salad with frozen corn, roast it first to add more flavour. Toss the corn with a few sprays of olive oil. Spread it in a single layer on a baking tray and roast at 200°C, stirring once, for 15 minutes or until lightly browned.