Charred Corn, Chicken and Tortilla Salad with Yogurt Chipotle Dressing

• smoked paprika↗1 tbsp tbsp

  plus ½ tsp

• dried oregano↗1 tsp tsp
• chipotle paste↗1 tbsp tbsp

  plus 1 tsp

• cinnamon↗½ tsp tsp
• garlic cloves↗2

  crushed

• limes↗2

  1 zested and juiced, 1 cut into wedges to serve

• olive oil↗3 tbsp tbsp

  plus extra for brushing and frying

• skinless, boneless chicken6

  thighs

• natural yogurt↗150g g
• honey↗2 tsp tsp
• corn on the cob↗2

  husks removed if needed

• Little Gem lettuce leaves↗2

  halved through the core, leaves pulled apart and torn

• black beans↗400g can g

  drained, rinsed and drained again

• cherry tomatoes↗200g g

  halved

• avocado↗2

  stoned, peeled, halved and cut into chunks

• тортильї з кукурудзяного тіста↗2
• кінза↗small bunch of

  leaves picked and roughly chopped

Step-by-step instructions

1. 1

   Combine 1 tbsp smoked paprika, dried oregano, 1 tbsp chipotle paste, cinnamon, crushed garlic cloves, lime zest, and 2 tbsp olive oil in a bowl with a pinch of seasoning. Pour the mixture over the chicken thighs, turning to coat, then cover and refrigerate for at least a few hours, up to 24 hours.

2. 2

   Light the barbecue and let the fire die down, or heat a grill pan over high heat. Mix natural yogurt, lime juice, the remaining oil, ½ tsp smoked paprika, 1 tsp chipotle paste and honey with a pinch of salt. Set aside. Brush the corn cobs lightly with oil, then cook them together with the marinated chicken on the barbecue or grill pan for about 10 minutes, turning frequently, until the chicken is done (it should be charred and firm to the touch – check by cutting one of the thickest pieces) and the corn turns bright yellow and juicy.

3. 3

   Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange Little Gem lettuce leaves, black beans, cherry tomatoes and avocado on a large platter or in a salad bowl, but toss them only just before serving – this helps the lettuce leaves stay crisp.

4. 4

   Cut the tortillas into strips or small pieces. Heat a little oil in a pan and fry the strips until crisp and golden, then drain excess oil onto a paper towel. Sprinkle with salt.

5. 5

   Slice the cooked chicken into 1‑cm wide strips and remove the charred corn from the cob. Add to the salad, drizzle with the sauce and chicken juice, and toss. Sprinkle with cilantro and the crispy tortilla strips, serve with lime wedges on the side.