Smoky Chicken Ranch Lettuce Cups

Serves 4, Prep and Cook 20 mins

2 corn cobs, husks removed 2 Lebanese cucumbers,

coarsely chopped

½ red onion, halved,

thinly sliced

40g packet Smokin’ Texas

BBQ Rub (see Tip)

2 tblsps olive oil

12 (750g) chicken tenderloins 12 baby cos lettuce cups Bottled ranch dressing and croutons, to serve

1 Place corn in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Rinse under cold water. Drain. Cut kernels from cobs. Return to bowl. Add cucumber and onion. Toss gently.

2 Combine rub and oil in a large bowl. Add chicken.

Toss well to coat evenly.

3 Heat a barbecue flat plate or grill plate over a medium to high heat. Add chicken. Cook for 3 to 4 minutes on each side, or until cooked through. 4 Place lettuce cups on a serving plate. Top with chicken and corn salad. Drizzle over dressing. Sprinkle with croutons.