Chicken salad with roasted corn and mild-spicy yoghurt dressing

Realiai, tai tartaro ir ceviches derinys, kadangi tunas šiek “pakepa” laimo sultyse. Tai vienas mano mėgstamiausių vasaros receptų dėl skonio gausumos: saldumo, aštrumo, gaivumo ir rūgštelės. Ahh, būtinai pabandykit.

Cooking instructions

1. Start with the sauce: 3 tablespoons of Greek yoghurt, 3 tablespoons of siracha (or other hot sauce), juice of half a lime, a teaspoon of smoked paprika, salt and pepper.
2. Next, the chicken: marinate one large breast with soya, salt, pepper and smoked paprika. It would be best to marinate for a day, but half an hour will do. Roast for about 30 to 35 minutes.
3. Corn: fry the cob on all sides in a frying pan over high heat for a few minutes.
4. Mix all the ingredients with: romaine lettuce, cherry tomatoes, one sliced jalapeno, a handful of grated pimiento, a handful of dill, salt and pepper. Enjoy!