Recipe

Seared chicken with avocado and corn salsa

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Seared chicken with avocado and corn salsa
  • 2 corn cobs, husks removed
  • 2 large avocados, diced
  • 4 green onions (shallots), sliced
  • 1/2 cup chopped coriander
  • 2 tablespoon lime juice, plus extra slices of lime to serve
  • 1 tablespoon vegetable oil
  • 600 gram chicken tenderloins
  • pita bread, to serve

Method

Seared chicken with avocado and corn salsa
  • 1
    Steam or microwave corn cobs for 10 minutes, until tender. Using a sharp knife remove kernels by cutting downwards from cob. Toss with avocado, green onion, coriander and lime juice. Season to taste.
  • 2
    Heat oil in a frying pan or, if using a chargrill, preheat and brush chicken with oil. Cook chicken for 2-3 minutes each side, until cooked through.
  • 3
    Serve chicken with lime slices to squeeze over, plus avocado and corn salsa with pita bread, if you like.

Notes

Chicken tenderloins are the thin strips of tender meat loosely attached to the breast. Alternatively you could use chicken breast fillets, just cook a little longer (3-5 minutes), until cooked through.

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