Quick and Easy

Sweet chilli chicken and corn salad

sweet chilli chicken and corn saladAustralian Table
4
20M

Ingredients

Method

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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