Shredded Chicken Salad With Avocado And Corn
The dressing can be made in advance and stored in the fridge for up to three days, making this salad even easier to put together.
4 people
30 minutes
10 minutes
Ingredients
- 1 - Bay Leaves
- 25 g Butter melted
- 4 fillets Chicken Breast
- 500 ml Chicken Stock Cube
- 1 tsp Coriander Seed
- 1 clove Garlic crushed
- 0.5 - Lemon zest and juice
- 2 tbsp Olive Oil
- 1 pinch Pepper
- 1 small Red Onion thinly sliced
- 1 pinch Salt
- 1 - SuperValu Avocado peeled, stoned and diced
- 1 handfull SuperValu Fresh Chives finely chopped
- 1 handfull SuperValu Fresh Coriander
- 200 g SuperValu Frozen Corn thawed
- 4 head SuperValu Little Gem Lettuce sliced in quarter lengthways
For the Dressing:
-
50
ml
SuperValu Buttermilk
Method
- Heat the stock in a medium pan set over a medium to high heat. Add the chicken, bay leaf and coriander seeds. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the chicken is cooked through. Use a slotted spoon to transfer the chicken onto a plate. Using two forks, pull the chicken fillets into shreds. Drizzle with the melted butter and season with salt and pepper.
- While the chicken is cooking, heat 1 tablespoon of the oil in a medium frying pan set over a high heat. Add the baby gems and fry for 4 to 5 minutes, until nicely browned, turning to ensure it colours evenly on all sides, then transfer to a platter.
- Add the remaining tablespoon of oil to the pan. Add the corn and fry for 5 to 6 minutes, until charred.
- Place the buttermilk, chives, garlic and lemon zest and juice in a jar. Screw on the lid and shake until all the ingredients are fully combined.
- To serve, arrange the baby gems on a platter. Scatter with the shredded chicken, charred corn, avocado and red onion. Drizzle with the buttermilk dressing and sprinkle over the coriander leaves.
