1

Place the coleslaw mix and avocado in a large bowl. season with salt and pepper. add the lime juice and toss gently to combine. Place the yoghurt and 1 tablespoon water in a small bowl and stir to combine. season with salt and pepper.hick slices.

2

sprinkle the spice mix over each side of the chicken. heat the oil in a large non-stick frying pan over medium heat. add the chicken and cook for 3 minutes each side or until cooked through.

3

Meanwhile, place corn on a microwave-safe plate. Microwave on high (100%) for 7 minutes or until cooked. cool under cold running water. remove the husks and cut each corncob into 2cm-thick slices.

4

Divide the chicken, coleslaw and corn among serving plates. Drizzle the yoghurt sauce over the chicken and season with freshly ground black pepper.