Chicken & Toasted Corn Nachos with Lemon & Jalapeno Yogurt Dressing
Serves | 2 |
Prep time | 5 minutes |
Cook time | 10 minutes |
Total time | 15 minutes |
Meal type | Lunch, Main Dish, Snack |
Misc | Pre-preparable, Serve Cold, Serve Hot |
Occasion | Barbecue, Casual Party |
Region | Mexican |
By author | Karen S Burns-Booth |
A delicious dish for any light lunch or supper; this recipe uses ready-cooked chicken for ease, with toasted sweet corn and homemade nachos. Only 7 Smart points per serving (Weight Watchers), and 280 calories for those on the 5:2 fast day diet, (using the heaviest weight chicken breast) it's the perfect way to indulge in a lighter Mexican style meal. (Adapted from Donna Hay)
Ingredients
- 1 x large Turkish or Lebanese style flatbread (cut into traingles)
- Fry light olive oil spray
- 1/2 teaspoon poppy seeds
- sea salt
- 1 x corn on the cob, kernels sliced off (or 50g tinned or defrosted frozen sweetcorn)
- 1 x large cooked chicken breast, shredded (boned and skinless, about 150g to 175g in weight)
- 1 tablespoon chopped fresh chives
- 4 to 6 sliced pickled jalapenos
- 1/2 lemon, cut into wedges
Jalapeno Yogurt Dressing
- 115ml fat-free natural Greek style yogurt
- juice of half a lemon
- 1 tablespoon of pickled jalapeno juice
- 1 teaspoon finely diced pickled jalapenos
- 1/4 teaspoon garlic granules
- sea salt
Note
A delicious dish for any light lunch or supper; this recipe uses ready-cooked chicken for ease, with toasted sweet corn and homemade nachos. Only 7 Smart points per serving (Weight Watchers), and 280 calories for those on the 5:2 fast day diet, (using the heaviest weight chicken breast) it's the perfect way to indulge in a lighter Mexican style meal. (Adapted from Donna Hay)
Directions
Step 1 | First, make the jalapeno yogurt dressing; combine all the dressing ingredients together with a hand whisk, and season to taste with sea salt. Keep in the fridge to thicken slightly before use. |
Step 2 | Make the toasted tortilla nachos; spray both sides of the flatbread triangles with Fry Light olive oil spray, and sprinkle over the poppy seeds and sea salt on one side only. Bake for 5 to 8 minutes in a pre-heated oven 200C/400F/Gas mark 6. Remove them from the oven when they are golden brown and crisp. Set aside until needed. |
Step 3 | Heat a large griddle pan and spray it with Fry Light olive oil; add the corn and cook over a medium heat until the corn is charred and "toasted". Add the shredded chicken for the last 2 minutes to warm through. |
Step 4 | To assemble the nachos, divide the nachos on two plates, leaving one or two to serve separately. Spoon some of the dressing over the nachos, keeping some back to dress the chicken. Divide the chicken and corn mixture over the nachos and then spoon the remaining dressing over the top. |
Step 5 | To serve, Garnish the dressed chicken and corn with the sliced jalapenos, chopped chives and serve with lemon wedges and the extra nachos on the side. |
Step 6 | This is only 7 Smart points per serving on the Weight Watchers diet, and only 280 calories for those on the 5:2 fast day diet. (using the heaviest weight chicken breast) |