Loaded Chipotle Chicken, Black Bean + Avocado Salad

Make the quick picked red onion

• Thinly slice the red onion, add it to a jar with the cider vinegar, 120ml water and the honey. Secure the lid, shake and allow to pickle for a minimum of half an hour. Store in the fridge for up to two weeks. Shop bought also works fine here.

Cook the corn

• Heat a dash of olive oil in a large pan over a medium-high heat. Tip in the drained sweetcorn and cook for 3-4 minutes until it starts to char, stirring every now and then so that it’s evenly golden. Remove from the pan and set aside.

Cook the beans & chicken

• To the same pan, add the Bold Bean Queen black beans and chipotle paste and cook gently over a medium-low heat until warmed through.
• Shred or finely chop the cooked roast chicken. At this stage you can add the chicken to the beans and warm it through at the same time, with a little more chipotle paste.
• Or, if you’d prefer to keep them separate, remove the beans from the pan once warmed through, add the chicken to the same pan along with enough chipotle paste to your taste. Cook through for a few minutes to warm the chicken through and cook-out the chipotle paste so that it’s not bitter.

Make the dressing

• Chop the fresh coriander. Juice the limes.
• Add the coriander, lime juice, yoghurt, honey and 2 tablespoons olive oil to a blender or food processor with a pinch of salt and blend to a smooth, creamy, pourable consistency. Check for seasoning.

Assemble the salad

• Cube the avocado. Shred the romaine lettuce, then layer a portion of the lettuce in the base of the bowl (if using).
• Top with a serving of the chipotle beans, chicken, avocado, charred corn, a sprinkle of crumbled feta, pickled red onion, broken or crushed tortilla chips and finish with a drizzle of the dressing.