the Ingredients
Special Equipment
- Developed for a Weber Slate Barbecue Griddle
- Weber thermometer
- Weber basting dome
Instructions
Creamy dressing with Tabasco, avocado, and herbs
Juicy chicken, charred spring onions and lettuce, and a Tabasco-spiked creamy dressing – this is a salad, but not as you know it! I’m using two types of corn here – popping corn and corn on the cob – for an epic contrast of texture and flavour. Double corn, double joy!
- Soak the corn (husks and all) in cold water for at least 30 minutes – if you can’t find cobs with the husks intact, you don’t need to do this.
- Ignite all the burners to full whack and keep the lid open until the temperature gauge is at roughly 290°C.
- Drain the corn, then cook for 15 minutes, or until charred, turning regularly, then remove to a board.
- Season the chicken breasts all over with the smoked paprika and a pinch of sea salt and black pepper. Cook for 7 minutes, or until golden and cooked through, turning halfway, then remove to a plate to rest.
- Scatter the popping corn onto the residual chicken fat and place the basting dome on top and cook for 3 minutes, or until popped, moving it around the slate occasionally, then remove to a large bowl and season with a small pinch of salt.
- To make the dressing, mix the yoghurt in a large serving bowl with the mustard and Tabasco. Squeeze in the lemon juice, finely grate in the Cheddar, finely chop and add the herbs, mix well to combine.
- Char the spring onions for 5 minutes, halve the lettuces and char cut-side down for 1 minute, then trim and clank it all up, adding it all to the bowl of dressing as you go.
- Peel, destone and roughly chop the avocado along with the cucumber, then add both to the bowl.
- Peel back the corn husks, then use a sharp knife to remove the corn kernels directly into the bowl. Toss everything together, then pile onto a large serving platter or into serving bowls. Slice up the grilled chicken and arrange on top of the salad with the popped corn.
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