Chicken Avocado Corn Salad

• Serves: 6
• : 35min
  • Time to actively work on it: 20min

Ingredients

Salad

• 4 corn cops
• 2 tbsp olive oil
• salt and pepper, to taste
• 2 chicken breast, diced
• 2-3 medium-large avocados, diced
• 1 bunch coriander, chopped
• 1 red onion, diced

Dressing

• 3 tbsp lime juice, or lemon juice
• 3 tbsp olive oil
• 1/4 tsp salt, to taste
• pepper, to taste

Instructions

1. Brush corn with olive oil, season generously with salt and pepper to taste. Grill over high heat for 6-8 minutes, turning throughout, until kernels begin to char a bit. Use a sharp knife to cut corn off the cob.
2. In a medium bowl combine corn, chicken, avocado, cilantro, and onions (if using).
3. Whisk together dressing ingredients. Pour over salad and toss to combine.

• If preparing the corn in the oven bake for 20min at 180°C
• Serve immediately, or cover tightly and store chilled up to 8 hours. (If serving after chilling, take it out of the fridge about 30 minutes before serving – it tastes best closer to room temperature)