Poached coriander chicken salad with corn, avocado and tomato
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
A light and fresh Asian-style salad packed with tender coriander-infused chicken, juicy corn kernels and crunchy red capsicum.
Ingredients
Skinless chicken breast
700 g, (3 x 250g fillets) fat trimmed
Garlic
2 clove(s), quartered
Fresh coriander
2 tbs, (root) coarsely chopped
Fresh red chilli
1 whole, chopped
Corn
3 cob(s), large, husk removed
Red capsicum
1 large, finely chopped
Avocado
1 large, halved, stone removed
Tomato(es)
2 medium, (vine-ripened) coarsely chopped
Red onion
1 small, thinly sliced
Fresh coriander
½ cup(s), coarsely chopped
Lime juice
¼ cup(s), (60ml)
Sweet chilli sauce
¼ cup(s), (60ml)
Olive oil
1½ tbs
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Place a large saucepan of water over high heat and bring to the boil. Reduce heat to low. Add chicken, garlic, coriander root and chilli and simmer, uncovered, for 5 minutes. Remove from heat, cover and stand for 10 minutes or until chicken is cooked. Drain, then cool chicken for 5 minutes before slicing thickly on the diagonal.
2
Meanwhile, heat a chargrill pan or barbecue over high heat. Cook corn cobs, turning occasionally, for 6–8 minutes or until lightly charred all over and tender. Cool for 5 minutes. Using a sharp knife, cut chunks of kernels from cobs and place in a large serving bowl. Add the poached chicken slices, chopped capsicum, avocado, tomato, red onion and fresh coriander, tossing well to combine.
3
Whisk together lime juice, sweet chilli sauce and olive oil in a small bowl and season with salt and freshly ground black pepper. Drizzle dressing over salad, tossing well to combine. Serve poached coriander chicken salad with lime wedges on the side.
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