Friday

CORN, CHICKEN & TOMATO SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 1399kj

2 cobs corn, husks and silks removed 35g sachet taco seasoning

250g grape tomatoes, halved lengthwise

1 avocado, halved, seeded, peeled, chopped

2 cups thickly shredded, skinless cooked chicken

60g baby spinach leaves

2 tbsp lemon juice

1/3 cup coriander leaves

1 Preheat a chargrill pan on high. Spray corn with oil and sprinkle with taco seasoning. Grill 8 mins, turning, or until browned. Transfer to a chopping board. Cool 5 mins. Cut into slices crosswise.

2 In a large bowl, combine corn, tomato, avocado, chicken, spinach, lemon juice and coriander. Season and serve.