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Browsing The Book People I came across a bargain – Weber’s Complete Barbecue Book for £6 and it has quickly become a summer favourite. So many rubs, marinades, sauces and ideas for outdoor eating – no more plain sausages and boring burgers!!

One of the first recipes I stumbled across was the Layered Mexican Salad and it turned out to be so easy – perfect for throwing together when you have a last minute get together.  I love it! I have amended the dressing slightly as instead of using a poblano chilli I have been using up the Chipotle in Adobo in the fridge, just adding to taste.  Works a treat!

Layered Mexican Chicken Salad (courtesy of Weber’s Complete Barbecue Book)

Ingredients:

Marinade

4 Tbsp extra virgin olive oil

2 Tbsp fresh lime juice

1 tsp dried thyme

1 tsp dried marjoram

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

6 boneless, skinless chicken thighs

Dressing

1 large poblano chilli

125ml soured cream

25g coriander leaves, and tender stems

1 Tbsp fresh lime juice

1 Tbsp extra virgin olive oil

1 large garlic clove

1/2 tsp ground cumin

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Salad

250g Cos lettuce, thinly sliced or shredded

175g yellow, or blue corn tortilla chips, crushed

175g ripe tomato, diced

2 Haas avocados, diced

1 can pinto or black beans, rinsed

Whisk the marinade ingredients together in a medium bowl. Add the chicken thighs, turning several times to coat them evenly, then cover and refrigerate for 30 mins to 1 hr.

Prepare the barbecue for direct cooking over a medium heat. Brush the cooking grates clean. Grill the chilli over direct medium heat for 8 to 10 minutes, with the lid closed as much as possible but turning occasionally, until the skin is blackened and blistered. Transfer the chilli to a small bowl, cover with clingfilm and let steam for about 10 minutes. Gently peel the skin from the chilli and remove the seeds. Put the chilli in a blender with the remaining dressing ingredients and process until smooth. Refrigerate until ready to serve,

Arrange a bed of lettuce on a large platter and then add the chips, tomato, avocado and beans in separate sections on top.

Grill the chicken over direct medium heat for 8 to 10 minutes, with the lid closed as much as possible but turning once or twice, until the meat is firm and the juices run clear. Transfer the chicken to a chopping board and cut into 1cm strips. Place the chicken on a separate section of the platter. Serve the dressing alongside.

Summer dining

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