Serves 4

Spicy Crispy Chicken Corn Chaat Salad

Seared chicken, sweet corn, avocado, and a garlicky yogurt dip, finished with crushed tortilla chips for crunch.

What you'll need

Chicken

1 lb boneless, skinless chicken thighs (or breast)
1 packet spicy taco seasoningor: 1 tsp red chili powder + 1 tsp cumin powder + ½ tsp salt + 1 heaped tsp ginger garlic paste + 1 tsp oil
Pinch of extra salt — helps tenderize

Salad

1 packet (16 oz) steamable frozen corn
1 medium onion, chopped
1½ tomatoes, chopped
1–1½ avocados, diced
2–3 green chilies, finely chopped
1 tsp oil, for searing

Dip

3 heaped tbsp Greek yogurt
¼ tsp salt
1–2 tsp mayonnaise (QP or any)
2–3 garlic cloves, crushed or grated
Pinch of black pepper
2–3 tbsp water
1 tsp (or 1 packet) peri peri seasoningoptional — or add extra green chili instead

Crunch

2–3 handfuls tortilla chips, crushedadjust to taste — or use peanuts

Tip — Chop the onion, tomato, avocado, and chilies to roughly the same size for the best texture, and by volume, onion + tomato together should about match the corn.

How to make it

Marinate the chicken in the taco seasoning (or spice mix). Set aside.
Steam the corn in the microwave per package instructions. Let cool.
Chop the vegetables — onion, tomato, avocado, green chilies — all roughly the same size.
Make the dip — whisk yogurt, salt, mayo, garlic, and pepper. Add water and whisk until smooth. Stir in peri peri if using.
Sear the chicken in a pan with the oil. Large pieces: sear both sides, then remove and chop. Small pieces: cook over high heat until mostly done.
Add the corn to the pan with the chicken and toss so it picks up flavor.
Combine onion, tomato, avocado, and chilies in a big bowl. When ready to eat, add the hot chicken and corn, then mix in the dip.
Add the crunch — mix in crushed tortilla chips just before serving. Saving leftovers? Keep chips separate and add on top per portion so they stay crisp.