chicken and corn nachos
with jalapeño yoghurt
- 3 large wholemeal Lebanese breads, cut into triangles
- 2 tablespoons extra virgin olive oil
- 1 teaspoon black chia seeds
- sea salt and cracked black pepper
- 2 corncobs, kernels sliced
- 3 cups (480g) shredded barbecue chicken
- 2 tablespoons chopped chives
- 1 fresh jalapeño chilli, finely sliced
- lime wedges, to serve
jalapeño yoghurt
- ¾ cup (210g) natural Greek-style (thick) yoghurt
- ¼ cup (45g) sliced pickled jalapeños
- Preheat oven to 180°C (350°F). Place the bread on 2 large baking trays, lightly brush with the oil and sprinkle each with chia and salt. Cook for 8 minutes or until crisp. Set aside.
- Heat a large frying pan over high heat, add the corn and cook for 4–5 minutes or until lightly charred.
- To make the jalapeño yoghurt, place the yoghurt, pickled jalapeños and salt in a bowl. Using a hand-held blender, blend until smooth.
- Place the chicken, corn and half the dressing in a bowl and toss to combine. Season with salt and pepper.
- Divide the Lebanese breads between bowls. Top with the chicken and corn mixture, chives, fresh chilli and remaining dressing. Serve with lime wedges. Serves 4.
© DONNA HAY GROUP
