Try this vibrant salad with or without the chicken. If you’re serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it
Prep:25 mins
Serves 4-6
1 tbsp smoked paprika, plus ½ tsp1 tsp dried oregano1 tbsp chipotle paste, plus 1 tsp½ tsp cinnamon2 garlic cloves, crushed2 limes, 1 zested and juiced, 1 cut into wedges to serve3 tbsp olive oil, plus extra for brushing and frying6 boneless, skinless chicken thighs150g natural yogurt2 tsp honey2 corns on the cob, husks removed if needed2 Little Gem lettuces, halved through the core, leaves pulled apart and torn400g can black beans, drained, rinsed and drained again200g cherry tomatoes, halved2 avocados, stoned, peeled, halved and cut into chunks2 corn tortilla wrapssmall bunch of coriander, leaves picked and roughly chopped
STEP 1Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.STEP 2Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch – check it’s done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.STEP 3Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving – this helps keep the lettuce leaves from wilting.STEP 4Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.STEP 5Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.
