BBQ chicken ensalada with chipotle yoghurt
This delicious Mexican-inspired fiesta of a salad is shared with you from My Food Bag. Tender chicken breasts are cooked on the barbecue and served atop a crispy salad sprinkled with homemade charred tortilla chips! Dolloped with spicy chipotle yoghurt for a lush, creamy finish.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method:
- Preheat the BBQ to medium-high (if using).
- Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season with salt and pepper and toss with the Mexican spice mix and oil in a medium bowl.
- Cook chicken on the BBQ for 3-5 minutes or until cooked through. Cover and allow to rest. Alternatively, use the same method to cook chicken in a large frypan.
- After the chicken has cooked, char tortillas on the BBQ for about 2 minutes on each side until blackened and crispy. Remove from the BBQ and set aside. Alternatively, use the same method to cook tortillas in a large frypan.
- Chop lettuce into bite-size pieces. Cut cucumber in half lengthways and thinly slice. Halve cherry tomatoes and thinly slice the radish. Toss all the ensalada ingredients in a large bowl and set aside for serving.
- Combine yoghurt and chipotle in a small bowl.
- Thinly slice chicken. Chop charred tortilla into rough pieces. Roughly chop coriander leaves and stalks.
- Serve the ensalada topped with chicken slices and a dollop of chipotle yoghurt. Sprinkle over tortilla pieces and coriander.
Tips:
Use fresh or dried basil or parsley if you don’t have fresh coriander.
- Chicken and wraps
- 600 gchicken breast
- 1drizzle of olive oil
- 4wholemeal tortillas
- Mexican spices
- 1½ tspsmoked paprika
- 1½ tspground cumin
- 1½ tsporegano
- ½ tspground coriander
- Ensalada
- 1large cos lettuce
- 1telegraph cucumber
- 1pack cherry tomatoes
- 3radish
- 2 tbspred wine vinegar
- Chipotle yoghurt
- 100 gyoghurt
- 2 tspchipotle
- To serve
- 2 tbspchopped coriander
Per serve
- Energy2469kJ
- Total Fat9g
- Total Carbohydrate29g
- Protein39g
Method:
- Preheat the BBQ to medium-high (if using).
- Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season with salt and pepper and toss with the Mexican spice mix and oil in a medium bowl.
- Cook chicken on the BBQ for 3-5 minutes or until cooked through. Cover and allow to rest. Alternatively, use the same method to cook chicken in a large frypan.
- After the chicken has cooked, char tortillas on the BBQ for about 2 minutes on each side until blackened and crispy. Remove from the BBQ and set aside. Alternatively, use the same method to cook tortillas in a large frypan.
- Chop lettuce into bite-size pieces. Cut cucumber in half lengthways and thinly slice. Halve cherry tomatoes and thinly slice the radish. Toss all the ensalada ingredients in a large bowl and set aside for serving.
- Combine yoghurt and chipotle in a small bowl.
- Thinly slice chicken. Chop charred tortilla into rough pieces. Roughly chop coriander leaves and stalks.
- Serve the ensalada topped with chicken slices and a dollop of chipotle yoghurt. Sprinkle over tortilla pieces and coriander.
Tips:
Use fresh or dried basil or parsley if you don’t have fresh coriander.
Ingredients
- Chicken and wraps
- 600 gchicken breast
- 1drizzle of olive oil
- 4wholemeal tortillas
- Mexican spices
- 1½ tspsmoked paprika
- 1½ tspground cumin
- 1½ tsporegano
- ½ tspground coriander
- Ensalada
- 1large cos lettuce
- 1telegraph cucumber
- 1pack cherry tomatoes
- 3radish
- 2 tbspred wine vinegar
- Chipotle yoghurt
- 100 gyoghurt
- 2 tspchipotle
- To serve
- 2 tbspchopped coriander
Ingredients
- Chicken and wraps
- 600 gchicken breast
- 1drizzle of olive oil
- 4wholemeal tortillas
- Mexican spices
- 1½ tspsmoked paprika
- 1½ tspground cumin
- 1½ tsporegano
- ½ tspground coriander
- Ensalada
- 1large cos lettuce
- 1telegraph cucumber
- 1pack cherry tomatoes
- 3radish
- 2 tbspred wine vinegar
- Chipotle yoghurt
- 100 gyoghurt
- 2 tspchipotle
- To serve
- 2 tbspchopped coriander
Nutrition Facts
Per serve
- Energy2469kJ
- Total Fat9g
- Total Carbohydrate29g
- Protein39g
Method:
- Preheat the BBQ to medium-high (if using).
- Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season with salt and pepper and toss with the Mexican spice mix and oil in a medium bowl.
- Cook chicken on the BBQ for 3-5 minutes or until cooked through. Cover and allow to rest. Alternatively, use the same method to cook chicken in a large frypan.
- After the chicken has cooked, char tortillas on the BBQ for about 2 minutes on each side until blackened and crispy. Remove from the BBQ and set aside. Alternatively, use the same method to cook tortillas in a large frypan.
- Chop lettuce into bite-size pieces. Cut cucumber in half lengthways and thinly slice. Halve cherry tomatoes and thinly slice the radish. Toss all the ensalada ingredients in a large bowl and set aside for serving.
- Combine yoghurt and chipotle in a small bowl.
- Thinly slice chicken. Chop charred tortilla into rough pieces. Roughly chop coriander leaves and stalks.
- Serve the ensalada topped with chicken slices and a dollop of chipotle yoghurt. Sprinkle over tortilla pieces and coriander.
Tips:
Use fresh or dried basil or parsley if you don’t have fresh coriander.
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