Photo of Coriander chicken with avocado and corn salad by WW

Coriander chicken with avocado and corn salad

3 - 6
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Lime juice

2 tbs

Olive oil

1½ tbs

Garlic

2 clove(s), chopped

Ground cumin

1 tsp

Fresh coriander

1½ cup(s), coarsely chopped

Skinless chicken breast

500 g, (2 x 250g breasts), sliced in half horizontally

Corn

2 cob(s), trimmed, (2 x 50g cobs)

Avocado

1 medium, chopped

Radish

8 medium, thinly sliced

Red onion

½ medium, finely chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. To make marinade, process lime juice, oil, garlic, cumin and 2 tablespoons water in a small food processor or blender until puréed. Add 1 cup coriander, season with salt and pepper and pulse until finely chopped. Transfer ¼  cup of the marinade to a small container and reserve in the fridge. Place chicken and remaining marinade in a large shallow dish and turn to coat. Cover and refrigerate for 15 minutes.
  2. Meanwhile, lightly spray a large non-stick grill pan with oil and heat over medium-high heat. Cook corn for 10-12 minutes, turning occasionally, until lightly charred. Remove and set aside.
  3. Remove chicken from marinade. Lightly spray same pan again with oil. Cook chicken for 3-4 minutes on each side, until cooked through.
  4. Cut corn kernels from cobs. Place corn, avocado, radishes, onion, remaining coriander and 2 tablespoons of the reserved marinade in a large bowl. Gently toss to combine.
  5. Serve chicken with avocado and corn salad. Drizzle the remaining reserved marinade over chicken.

Notes

TIP: Marinade can be made 1 day ahead. Marinate chicken overnight in the fridge. Keep the reserved marinade in a separate container in the fridge.