BBQ chicken ensalada with chipotle yoghurt

Method:

1. Preheat the BBQ to medium-high (if using).
2. 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.
3. 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. 
4. 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.
5. 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.
6. Combine yoghurt and chipotle in a small bowl.
7. Thinly slice chicken. Chop charred tortilla into rough pieces. Roughly chop coriander leaves and stalks.
8. 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.