Chicken and Chorizo Ranch Salad

Serves 4, Prep 20 mins, Cook 14 mins

2 x 250g chicken breast fillets

2 chorizos (250g), sliced

2 corn cobs, husks removed

2 gem lettuces (240g), ends

trimmed, quartered lengthways

350g punnet medley tomatoes,

halved

1 green capsicum, chopped

2 cups Caesar salad croutons

RANCH DRESSING

½ cup whole egg mayonnaise

¼ cup buttermilk

2 tblsps chopped fresh chives

1 tblsp white wine vinegar

1 small clove garlic, crushed

1 tsp sweet paprika

Salt and pepper, to taste

1 To make dressing, whisk all ingredients in a jug until combined.

2 Season chicken with salt and pepper.

3 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add chicken. Cook, covered, for about 5 minutes on each side, or until cooked through. Remove. Wipe pan clean. Rest chicken, loosely covered with foil, for 10 minutes. Thickly slice.

4 Meanwhile, cook chorizo in same, heated pan for about 3 to 4 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.

5 To serve, cut kernels from corn cobs. Place in a large serving bowl with lettuce, tomatoes, capsicum, chorizo, chicken, croutons and dressing. Toss well.

TIP Chorizo, chicken and dressing can be prepared up to several hours ahead. Refrigerate, covered separately, in the fridge.