2. Blend avocado, 1/2 cup yoghurt, crushed garlic and juice from 1/2 lime using a stick blender (alternatively mash with a fork). Season with salt and pepper (see notes).
3. Drain and rinse beans, thinly slice red onion and dice tomatoes. Roughly chop lettuce and cut remaining lime into wedges. Place all on a serving platter and take to the table.
4. Thickly slice chicken breast fillets and cut kernels off the corn cob (see notes).
5. Assemble bowls at the table with salad ingredients, chicken and corn. Finish with a dollop of avocado sauce.
Halve chicken breast fillets for quicker cooking.
Serve the yoghurt as sauce and dice the avocado to add to the salad if you prefer.
Cut corn kernels into rounds if kids prefer!
CORN COBS, 2
NATURAL YOGHURT, 1/4 tub *
GARLIC, 1 clove
RED KIDNEY BEANS, 400g
RED ONION, 1/3 *
BABY COS LETTUCE, 2-pack
FROM YOUR PANTRY
oil (for cooking), salt, pepper, paprika (smoked or ground), ground cumin