Southern Style Chicken Salad with Fresh Corn & Yoghurt Dressing

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (4 Nights For 1) on Sunday, February 6, 2022.

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This healthy chicken salad is so delicious, you'd never guess it's low in carbohydrates and loaded with fresh summer flavors. Serve up a crisp and satisfying summer salad drizzled with tangy chive and yoghurt dressing!

Ingredients

Salad

1/4 can black beans, drained & rinsed
1 baby cos lettuce, leaves separated
1/2 Lebanese cucumber, peeled into ribbons
1/4 avocado, diced
1/2 tsp red wine vinegar

Yoghurt Dressing

1/4 bunch chives, finely chopped
2 Tbsp yoghurt
1 tsp water

To Serve

1/4 bunch chives, finely chopped

Corn

1/2 corn cob, see tip

Chicken

1/4 pack smoky spices
1 tsp cornflour
1/2 tsp oil
140g free range chicken breast

Steps

Bring a small pot of salted water to the boil.
Pat chicken dry. Season with salt and pepper and toss in a medium bowl with cornflour and 1/4 pack smoky spices, until well coated.
Heat oil in a small fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, uncovered to ensure crispiness.
Cut corn cob in half and set one half aside (this is leftover, see tip). Cook corn in pot of boiling water for about 5 minutes, until tender. Drain well and return to pot.
Drain and rinse black beans, separate lettuce leaves, peel cucumber into ribbons and dice avocado. Toss together in a medium bowl with vinegar. Season to taste with salt and pepper. Set aside for serving.
Finely chop chives and set half aside for serving. In a small bowl, combine remaining chives with yoghurt, water and a pinch of salt. Set aside for serving.
Thinly slice chicken.
Salad topped with chicken, dressing and chives. Serve corn on the side.

Nutritional Information

Energy	1662 kj 397 kcal
Protein	40.3g
Carbohydrate	19.8g
Fat	14.8g