Prep time: 30 minutes
Cooking time: 25 minutes Serves: 4
• 2 corn cobs, husks removed
• 2 large chicken breast fillets
• Mexican chilli powder, to taste
• 1/2 ‘Iceberg’ lettuce, coarsely shredded
• 2 medium tomatoes, cut into wedges
• 1 medium avocado, sliced
• 1 lime, quartered
• 1 cup (100g) grated tasty cheese
• 1/4 cup chopped coriander leaves
• 1/3 cup light sour cream
•corn chips, to serve
1. Preheat a barbecue
grill plate or char-grill to medium-high. Cook the corn cobs for about 15 minutes, turning them occasionally, until tender and lightly charred. Set aside to cool.
2. Use a large, sharp knife to cut the chicken fillets in half horizontally. Sprinkle each side lightly with Mexican chilli powder. Cook for 4 minutes each side, until browned and cooked through. Allow to cool.
3. Stand a corn cob upright in a shallow bowl, and use a small, sharp knife to cut the kernels from the cob. Repeat with the other corn cob. Cut
the chicken across the grain into thin slices.
4. Arrange the lettuce onto serving plates, and top with the chicken, tomato and avocado. Squeeze lime juice over the salad, and sprinkle with cheese and coriander.
5. Place a spoonful of sour cream onto the centre of the salad, and garnish with a few corn chips. Serve extra corn chips on the side.
note: the blue corn chips are available from specialty shops. To make this meal even quicker, buy a barbecued chicken and use canned corn kernels.
