Mexican chicken salad

SERVES 4 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME)

500g chicken breast fillets

1 tablespoon sweet paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon Mexican chilli powder ¼ cup (60ml) extra virgin olive oil ½ cup (100g) white quinoa, rinsed

1 cup (250ml) water

2 medium (800g) corn cobs, husks and silks removed

400g can red kidney beans, drained, rinsed 1 small (100g) red onion, sliced

250g mixed cherry tomatoes, halved

1 cup fresh coriander leaves, chopped coarsely

50g mixed salad leaves

¼ cup (60ml) lime juice

1 large (320g) avocado, sliced lime wedges, to serve

1 Combine chicken, spices and 1 tablespoon of the oil in a large bowl; turn to coat chicken in mixture.

2 Place quinoa and the water in a small heavy-based saucepan over mediumhigh heat; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until all liquid is absorbed. Remove from heat; stand, covered, for 10 minutes. Fluff quinoa with a fork; season.

3 Meanwhile, cook chicken on a heated oiled grill plate (or pan or barbecue) over medium-high heat for 6 minutes each side or until cooked through. Stand, covered, for 5 minutes or until ready to use; slice thickly.

4 Add corn to grill; cook for 10 minutes, turning, until tender and char marks appear. Using a sharp knife, cut kernels from cobs, keeping in sections, if possible.

5 Combine quinoa, corn, kidney beans, onion, tomato, coriander and salad leaves in a large bowl.

6 To make the dressing, combine lime juice and remaining oil in a small jug; season to taste. Add 2 tablespoons to the quinoa mixture; toss to coat well.

7 Arrange quinoa mixture on a large platter or in a bowl; drizzle with remaining dressing. Top with avocado; season to taste. Serve with chicken and lime wedges.

Not suitable to freeze or microwave.