- Prep time
- 0:15
- Cook time
- 0:30
- Skill level
- Low
- Serves
- 3-4
Your leftover chicken becomes something a bit special in this recipe from Brisbane chef Alison Alexander.
A green goddess dressing that lives up to its divine name, a bite of chilli, and the bursting sweetness of corn combine for a creamy and refreshing salad.
For a picnic-friendly variation, you can serve the salad in individual lettuce leaves, like san choy bow.
Ingredients
Method
Chicken and corn salad
- 1.Keep the chicken meat in a large mixing bowl and refrigerate while preparing the other ingredients.
- 2.Cook the corn by your preferred method, steaming in the husk in the microwave or boiling in salted water, until the kernels have started to soften but still have crunch in them. When cool enough to handle, de-husk and cut off the corn over a plate and discard the cobs. Set aside until completely cool.
- 3.Add the corn, green onions, chilli, pine nuts and seasoning to the chicken meat. Hand-tear the basil leaves and stir all together.
- 4.Combine the mayonnaise, yoghurt and lemon juice and add half this mixture to the chicken and stir through. The dressing should lightly coat the salad so only add more if necessary. Line a plate with the small lettuce leaves and pile the salad into the centre. The salad can also to spooned onto the lettuce leaves and wrapped and eaten with your fingers. For a more intensely flavoured dressing, try the green goddess dressing recipe below.
Green goddess dressing
- 1.Place all ingredients in a food processor and blend until smooth.
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