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Sweet chilli chicken and corn salad

Sep 30, 2011 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Sweet chilli chicken and corn salad
  • 3 chicken breast fillets, trimmed
  • 1/2 cup (125ml) avocado or olive oil
  • 1/3 cup (80ml) sweet chilli sauce
  • 2 clove garlic, crushed
  • 4 corn cobs, husk and silk removed
  • 400 gram tomato medley, halved
  • 4 limes, halved
  • 2 tablespoon lime juice
  • 1 green onion, finely chopped
  • 2 baby cos, leaves separated
  • 2 avocados, cut into wedges
  • 1/3 cup coriander leaves

Method

Sweet chilli chicken and corn salad
  • 1
    Place chicken in a glass dish. Whisk 2 tablespoon of oil, half of the chilli sauce and half of the garlic in a bowl. Pour over chicken. Turn to coat. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • 2
    Preheat barbecue grill to medium-high. Brush corn with 1 tablespoon of oil and cook on grill, turning several times, for 8-10 minutes, until browned and tender. Transfer to a chopping board and cut into 3cm thick slices.
  • 3
    Remove chicken from marinade. Discard marinade. Grill chicken for 5 minutes each side, until browned and cooked through. Transfer to a plate. Cover with foil and rest for 5 minutes. Cut into thick slices.
  • 4
    Grill tomato halves, cut-side down, for 30 seconds, until browned. Transfer to a plate. Grill lime halves, cut-side down, for 30 seconds, until browned.
  • 5
    Whisk remaining oil, lime juice, remaining sweet chilli sauce and remaining garlic in a bowl. Stir in onion and 1 tablespoon water. Place cos, avocado, corn, chicken, tomato and limes on a platter. Drizzle with dressing. Serve sprinkled with coriander.

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