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BBQ chicken ensalada with chipotle yoghurt

This delicious Mexican-inspired fiesta of a salad is shared with you from My Food Bag. Tender chicken breasts are cooked on the barbecue and served atop a crispy salad sprinkled with homemade charred tortilla chips! Dolloped with spicy chipotle yoghurt for a lush, creamy finish.

Tender pieces of barbecued chicken lay on a bed of crispy iceberg lettuce. Charred tortilla chips made from wholemeal wraps garnish the platter alongside dollops of spicy chipotle yoghurt.
TIME TO MAKE30 - 45 mins
TIME TO MAKE30 - 45 mins


  1. Preheat the BBQ to medium-high (if using).
  2. Pat chicken dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Season with salt and pepper and toss with the Mexican spice mix and oil in a medium bowl.
  3. Cook chicken on the BBQ for 3-5 minutes or until cooked through. Cover and allow to rest. Alternatively, use the same method to cook chicken in a large frypan. 
  4. After the chicken has cooked, char tortillas on the BBQ for about 2 minutes on each side until blackened and crispy. Remove from the BBQ and set aside. Alternatively, use the same method to cook tortillas in a large frypan.
  5. Chop lettuce into bite-size pieces. Cut cucumber in half lengthways and thinly slice. Halve cherry tomatoes and thinly slice the radish. Toss all the ensalada ingredients in a large bowl and set aside for serving.
  6. Combine yoghurt and chipotle in a small bowl.
  7. Thinly slice chicken. Chop charred tortilla into rough pieces. Roughly chop coriander leaves and stalks.
  8. Serve the ensalada topped with chicken slices and a dollop of chipotle yoghurt. Sprinkle over tortilla pieces and coriander.


Use fresh or dried basil or parsley if you don’t have fresh coriander.

    Chicken and wraps
  • 600 g
    chicken breast
  • drizzle of olive oil
  • wholemeal tortillas
    Mexican spices
  • 1½  tsp
    smoked paprika
  • 1½  tsp
    ground cumin
  • 1½  tsp
  • ½  tsp
    ground coriander
  • large cos lettuce
  • telegraph cucumber
  • pack cherry tomatoes
  • radish
  • 2 tbsp
    red wine vinegar
    Chipotle yoghurt
  • 100 g
  • 2 tsp
    To serve
  • 2 tbsp
    chopped coriander
Per serve
  • Energy
  • Total Fat
  • Total Carbohydrate
  • Protein