Top
Home / News / Chipotle Chicken Salad

Greenmill news & events

Chipotle Chicken Salad

Chipotle Chicken Salad

Nadiya’s take on the Mexican stuffed pepper dish of nogada packs a flavour punch. Smoky chipotle combines with tangy lime, earthy tahini and sweet pomegranates. This perfect summer barbeque dish.

Equipment: You’ll need a grill tray or even better use the BBQ!

PREPARATION TIME: Less than 30 mins

COOKING TIME: 30 mins to 1 hour

SERVES: 4

INGREDIENTS

  • 4 Chicken Breasts, skin removed
  • 4 tbsp Chipotle Paste
  • 2 Corn on the Cob
  • 4 Poblano or Romano Pepper
  • Olive Oil
  • 8 Spring Onions, trimmed
  • 8 Radishes, trimmed and sliced
  • 3 Green Tomatoes, roughly chopped
  • 2 Limes, finely grated zest and juice
  • 175g Natural Yoghurt
  • 80g Tahini
  • Salt and Pepper
  • 30g Pomegranate Seeds

METHOD

  1. Preheat a BBQ or griddle pan to hot. Put the chicken in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate.
  2. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool.
  3. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper.
  4. Barbeque or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbeque or griddle the spring onions for 2-3 minutes, then, remove and set aside. Barbeque or griddle the chicken breast pieces for 3-4 minutes on each side, or until cooked through.
  5. Meanwhile, cut the corn off the cob and place in a bowl. Cut each spring onion into three chunks and add to bowl, with radishes, green tomatoes, salt and pepper, lime and olive oil. Toss everything together and set aside.
  6. Remove the cooked chicken from the barbeque and set aside.
  7. Mix the yoghurt, tahini together with the juice of 1 lime, a pinch of salt and pepper. Top with the rested chicken, and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest.

Download a Printable PDF version

BBC Food - Nadiya Hussain

Recent Posts

    Easter Closing Dates

    Just a quick reminder that all orders placed by this Wednesday 27th will still be delivered before Easter. We are then closed over the Easter break for a couple of days. So orders placed on Thursday 28th will be delivered on Tuesday 2nd April. p.s. Don't forget about our Easter promo500 -

    26th March 2024

    Lifeline 204 - The problem with heat pumps

    To meet climate change targets, the UK government wants to install 600,000 low-carbon heat pumps annually by 2028. However, recent warnings show that pumps are considered too expensive and too few people know about them. So what can be done to increase public awareness and reduce costs?  [ Find out

    22nd March 2024

    Lifeline 203 - Is sleep the secret to happiness?

    What are you doing at 9pm? Watching TV, in the pub, reading a book, at the cinema? Lots of younger people are heading off to bed. These days 10 hours sleep is new 8 amongst gen Z, and it could be the secret to a happier, healthier you? [ Find out more here... ] A certain story about a manipulated

    15th March 2024

    Our Easter Promo500 is here

    Everyone knows that Easter wouldn't be Easter without Greenmill's choccie Promo, and classic "Eggstravaganza" pun. This year we've gone for a bumper bag of Minis Mix, choc-full of your favourite Cadbury mini eggs (plus that white one). So, enjoy a choccie egg Easter on us, or choose from one of our

    11th March 2024

    Lifeline 202 - Why car batteries are getting better?

    In 2010, a battery with enough power to drive an electric car 4 miles, cost more than £1000. Over the next year, thi is predicted to fall below £100. The economics of cheaper batteries, from cars to mobile devices, is starting to make more sense, and it's good news for the planet.  [ Find out more

    8th March 2024