Char-grilled chicken with corn salsa

Simple yet impressive, this char-grilled chicken recipe is paired with chunky corn salsa and served with lettuce, sorrel leaves, lime mayonnaise and lime halves. A perfect dish to share with family and friends

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 750 gram chicken breast fillets
  • 2 tablespoon olive oil
  • 2 corn cobs, husks, silks removed
  • 1 small red onion, finely chopped
  • 400 gram can black beans, rinsed, drained
  • 250 gram cherry tomatoes, quartered
  • 1/2 cup coriander, roughly chopped
  • 1 long red chilli, seeded, finely chopped
  • juice of 3 limes
  • 1/2 cup mayonnaise
  • 2 baby gem lettuces, leaves separated
  • sorrel leaves, lime halves to serve


  • 1
    Preheat a char-grill pan on medium. Brush chicken fillets with half the oil. Season. Char-grill chicken for 3-4 minutes each side until charred and cooked through. Transfer to a plate and cover to keep warm.
  • 2
    Brush corn cobs with oil and cook on same grill plate for 10 minutes, turning to cook evenly. Cut kernels from cob and transfer to a medium bowl with onion, beans, tomato, coriander, chilli and half the juice. Season and toss well.
  • 3
    In a small bowl, combine mayonnaise and remaining lime juice. Season to taste.
  • 4
    Serve chicken sliced on a bed of corn salsa. Accompany with lettuce, sorrel leaves, lime mayonnaise and lime halves.


To prevent chicken from drying, part-grill, then bake in a moderate oven, 180°C, for 5-10 minutes.