Smoked Chipotle Chicken and mango in a fresh, homemade dressing
2 x 305g packs Smoked Chipotle Quick Cook Chicken Fillers
2 Corn on the Cobs
2 Red Pointed Peppers
2 x 60g packs Rocket Leaves
2 Spring Onions
For the Dressing
125ml Greek Yogurt
20ml Olive Oil
1 flat tsp Smoked Paprika
½ tsp Dijon Mustard
15ml Lemon Juice
Pinch of Garlic Granules
Sea Salt and Black Pepper
SHOP THE INGREDIENTS
Chop the courgettes. Cut the peppers in half, lengthways, and remove the seeds and white pith.
BBQ or griddle the corn on the cobs, courgettes and peppers until charred. Then BBQ or griddle the chicken for 5-6 minutes each side or until the chicken is cooked through.
With a sharp knife, cut the kernels off the corn on the cobs.
Cut the mango and remove any rind and the stone.
Trim and wipe the spring onions and thinly slice them.
Toss the rocket leaves with the mango and the corn kernels.
To make the dressing
Mix all the ingredients together and whisk.
Place the chicken and the griddled courgettes and peppers on top of the rocket leaves and serve alongside the dressing.