Marinated chicken, sweetcorn & avocado salad
5
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A blender is the secret to this simple chicken recipe that features a flavour-charged homemade dressing that acts as both the marinade for the chicken and the dressing for the salad.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Lime Juice, Fresh
60 ml
Olive Oil
2 tablespoon(s)
Garlic
2 clove(s)
Ground Cumin
1 teaspoon(s), level
Coriander, fresh
25 g
Chicken breast, skinless, raw
4 medium
Corn on the cob, raw
2 medium
Avocado
1 medium, cut into chunks
Radish
4 medium, halved and thinly sliced
Red onion
1 small, finely chopped
Instructions
1
In a blender, blitz the lime juice, oil, garlic, cumin, salt, black pepper and 3 tbsp water. Add ¾ of the coriander and pulse until finely chopped. Transfer 4 tbsp of the marinade to a small container and refrigerate.
2
In a shallow dish, combine the chicken and the remaining marinade, turning to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours.
3
Heat a grill to medium-high. Brush the chicken with any marinade remaining in the dish. Coat the chicken and corn on the cobs with cooking spray and transfer to the grill. Grill, turning as needed until the chicken is cooked through and the corn is charred in spots.
4
In a medium bowl, combine the avocados, radishes, and onion. Cut the sweetcorn kernels from the cobs and add to the bowl. Add the remaining coriander and 3 tbsp of the reserved marinade and gently toss to coat. Drizzle the remaining 1 tbsp marinade over the chicken. Serve the chicken with the avocado salad.
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