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Saturday 06 June 2026 11:19:12 GMT

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CHARRED CORN, CHICKEN & AVO SALAD with @fage_uk ad If you've followed me for a while, you'll know I alwayssss have tubs of FAGE Total yoghurt in my fridge. It's honestly one of my kitchen staples, and not just for breakfast !! I use it in everything from marinades to dressings to dips as it’s so creamy and naturally rich in protein. Here, the yoghurt keeps the chicken beautifully juicy, then transforms into the creamiest jalapeño + lime dressing that ties everything together. Completely YUM. Serves 4. For the chicken: ▫️650g skinless, boneless chicken thighs ▫️ 100g FAGE Total 5% ▫️ 1 tsp smoked paprika ▫️ 1 tsp ground cumin ▫️ ½ tsp dried oregano ▫️ ½ tsp garlic granules ▫️ salt and pepper For the dressing: ▫️ 250g FAGE Total 5% ▫️ 30g sliced jalapeños ▫️ 1 garlic clove ▫️ Juice of 1 large lime ▫️ 1 tsp honey ▫️ 1 tbsp extra virgin olive oil ▫️ Small handful coriander (including the stalks) For the salad: ▫️ 3 corn on the cobs (or frozen sweetcorn) ▫️ 1/2 red onion, finely sliced ▫️ 1 large avocado, diced ▫️ 100g feta, crumbled ▫️ 1 romaine lettuce ▫️ a small handful coriander, roughly chopped ▫️ a handful of lightly salted tortilla chips, crushed Method 1. In a large bowl, combine the chicken with the FAGE Total yoghurt, smoked paprika, cumin, oregano, garlic granules, a generous pinch of salt and plenty of black pepper. Mix well to coat, then leave to marinate for at least 20 minutes, or overnight if you have time. 2. Next, char the corn. If using fresh corn, lightly brush with oil and cook in a very hot griddle pan or barbecue for 10-12 minutes, turning occasionally until lightly charred all over. Alternatively, roast at 220c fan for 20-25 minutes until golden in places. If using frozen sweetcorn, pat it very dry, then cook in a large dry frying pan over a high heat for 8-10 minutes, stirring only occasionally, until lightly charred. Leave to cool slightly, then slice the kernels from the cobs if using fresh. 3. Add all of the dressing ingredients to a blender and blitz until completely smooth. Season well with salt and black pepper. If you'd like a slightly looser dressing, blend in a splash of cold water. 4. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Shake off any excess marinade, then lay the chicken thighs into the pan. Cook for 6-7 minutes without moving them, until deeply golden, before turning and cooking for a further 5-6 minutes, or until cooked through. Leave to rest for 5 minutes before slicing. 5. Add the charred corn, romaine, sliced chicken, avocado, red onion and coriander to a large serving bowl. Pour over most of the dressing and gently toss everything together. Scatter over the feta and crushed tortilla chips, then drizzle with the remaining dressing before serving. ENJOY! #saladrecipe #heatwavefood #whatieat

CHARRED CORN, CHICKEN & AVO SALAD with @fage_uk ad If you've followed me for a while, you'll know I alwayssss have tubs of FAGE Total yoghurt in my fridge. It's honestly one of my kitchen staples, and not just for breakfast !! I use it in everything from marinades to dressings to dips as it’s so creamy and naturally rich in protein. Here, the yoghurt keeps the chicken beautifully juicy, then transforms into the creamiest jalapeño + lime dressing that ties everything together. Completely YUM. Serves 4. For the chicken: ▫️650g skinless, boneless chicken thighs ▫️ 100g FAGE Total 5% ▫️ 1 tsp smoked paprika ▫️ 1 tsp ground cumin ▫️ ½ tsp dried oregano ▫️ ½ tsp garlic granules ▫️ salt and pepper For the dressing: ▫️ 250g FAGE Total 5% ▫️ 30g sliced jalapeños ▫️ 1 garlic clove ▫️ Juice of 1 large lime ▫️ 1 tsp honey ▫️ 1 tbsp extra virgin olive oil ▫️ Small handful coriander (including the stalks) For the salad: ▫️ 3 corn on the cobs (or frozen sweetcorn) ▫️ 1/2 red onion, finely sliced ▫️ 1 large avocado, diced ▫️ 100g feta, crumbled ▫️ 1 romaine lettuce ▫️ a small handful coriander, roughly chopped ▫️ a handful of lightly salted tortilla chips, crushed Method 1. In a large bowl, combine the chicken with the FAGE Total yoghurt, smoked paprika, cumin, oregano, garlic granules, a generous pinch of salt and plenty of black pepper. Mix well to coat, then leave to marinate for at least 20 minutes, or overnight if you have time. 2. Next, char the corn. If using fresh corn, lightly brush with oil and cook in a very hot griddle pan or barbecue for 10-12 minutes, turning occasionally until lightly charred all over. Alternatively, roast at 220c fan for 20-25 minutes until golden in places. If using frozen sweetcorn, pat it very dry, then cook in a large dry frying pan over a high heat for 8-10 minutes, stirring only occasionally, until lightly charred. Leave to cool slightly, then slice the kernels from the cobs if using fresh. 3. Add all of the dressing ingredients to a blender and blitz until completely smooth. Season well with salt and black pepper. If you'd like a slightly looser dressing, blend in a splash of cold water. 4. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Shake off any excess marinade, then lay the chicken thighs into the pan. Cook for 6-7 minutes without moving them, until deeply golden, before turning and cooking for a further 5-6 minutes, or until cooked through. Leave to rest for 5 minutes before slicing. 5. Add the charred corn, romaine, sliced chicken, avocado, red onion and coriander to a large serving bowl. Pour over most of the dressing and gently toss everything together. Scatter over the feta and crushed tortilla chips, then drizzle with the remaining dressing before serving. ENJOY! #saladrecipe #heatwavefood #whatieat

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