RECIPE BY:

Michael Weldon

TIME:

Prep time 20 mins
Cook time 15 mins

INGREDIENTS:

• 1 Coles Hot Roast Family BBQ Chicken, meat pulled of bones
• 1 Pack of Coles 4 leaf lettuce mix
• 2 tomatoes, diced
• 1 red Onion, diced
• 1 cucumber, diced
• 2 ears of corn,
• 1 tin of chickpeas
• 1 cup of quinoa
• 1 bunch of coriander, leaves picked

DRESSING:

• ¼ cup ZoOSh Free Range Egg Mayonnaise
• ¼ cup sour cream
• 1 lime, juice and zest
• 2tbs of chipotle in adobo sauce
• ¼ cup Cobram Estate Robust Extra Virgin Olive oil
• Salt

GARNISH:

• ¼ cup of pumpkin seeds, toasted
• ¼ cup pickled jalapenos
• ¼ cup corn chips, crushed

METHOD:

• Rinse the quinoa on a sieve under cold water for 2 minutes then cover 1¼ cups of water and cook until all the water evaporates. Then remove from the heat and leave aside to steam for 10 minutes. Then fluff with a fork.
• Grill the corn in a pan or on the BBQ until softened and charred, cut off the core.
• Add the mayo, sour cream, lemon, chipotle, olive oil in a bowl and blend with a stick blender until smooth and combined, check for season and adjust with salt if needed. This can be done ahead of time and reserved in an airtight container.
• Add the chicken, lettuce leaf mix, tomatoes, onion, cucumbers, corn, chickpeas, quinoa and ¾ of the coriander leaves in a bowl and mix together until combined. Pour over half the dressing to start with and gently toss through the salad. Add ½ the corn chips, pumpkins seeds and jalapenos, gently mix together.
• Serve in bowls and top with extra dressing and garnish. Enjoy