Grilled Chicken and Corn Summer Salad

Ingredients

• 600 gboneless skinless chicken breast
• 300 gfrozen corn kernels, grilled kernels
• 250 gcherry tomatoes
• 1avocado
• ¼medium red onion
• 8 gfresh basil
• 120 gmixed salad greens
• 2 tbsplime juice
• 1¼ tbspextra-virgin olive oil
• ½ tspsalt
• ½ tspblack pepper

Method

1. Preheat the grill over medium-high heat, about 200 to 230°C (400 to 450°F), and oil the grates. Season the chicken with half the salt and the pepper.

2. Grill the chicken for 6 to 7 minutes per side, until it reaches 74°C (165°F). With fresh corn, grill the cobs alongside for 10 to 12 minutes, turning, until charred. With frozen kernels, char them in a hot dry skillet over high heat for 5 minutes instead.

   15 min timer

3. Rest the chicken for 5 minutes and slice. Stand the cobs on end and slice off the kernels.

4. Halve the tomatoes, dice the avocado, thinly slice the red onion and tear the basil.

5. Whisk the lime juice, oil and the rest of the salt.

6. Toss the greens, corn, tomatoes, avocado, onion and basil with the dressing and top with the chicken.

Storing and reheating

Keeps 2 days.