Bursting with fresh flavours thanks to the avocado, tomato and herby dressing, this salad is the ultimate warm weather dish. The creamy green goddess dressing is so versatile you can use it as a dipping sauce or as a drizzle over grilled veggies. You can swap the chicken for prawns or tofu, if you like.
Ingredients
- 600g chicken tenderloins
- 1 tbsp Texas-style seasoning (see notes)
- 2 tbsp extra virgin olive oil
- 2 corn cobs
- 2 baby cos lettuce, trimmed, leaves separated
- 1 avocado, stone removed, thickly sliced
- 200g grape tomatoes
- ¼ cup pickled sliced red onions (see notes)
Green goddess dressing
- 1 avocado, chopped
- 130g (½ cup) Greek-style yoghurt
- ¼ cup chopped coriander leaves
- ¼ cup chopped continental parsley leaves
- 1 green shallot, chopped
- Juice of 1 lemon
Method
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Step 1Place chicken, seasoning and half of the oil in a medium bowl and toss to combine. Set aside.
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Step 2Brush corn with remaining oil. Heat a barbecue or large frying pan over medium heat. Cook corn, turning, for 10 minutes or until charred and tender. Transfer to a chopping board and cool for 10 minutes. Using a large knife, cut kernels from corn.
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Step 3Meanwhile, cook chicken on same barbecue or frying pan for 3-4 mins each side or until just cooked through. Transfer to a chopping board and cut chicken in half on the diagonal or three pieces if large.
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Step 4To make Green goddess dressing, place all ingredients in a small food processor and process until smooth. Adding a little water to make the dressing more runny, if you prefer. Season.
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Step 5Place lettuce, avocado, chicken, corn, tomato and pickled onion on a large serving plate. Drizzle with dressing, season and serve.
Recipe Notes
Recipe notes:
- Texas-style seasoning is available in the spice aisle of major supermarkets.
- Ready-made pickled sliced red onions can be found in the condiment aisle of major supermarkets.
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