Grilled Chicken Breasts with Barbequed Corn, Salsa and Avocado Recipe

Summary

Grilled Chicken Breasts with Barbequed Corn, Salsa and Avocado
Serves 4
Preparation Time: 30 minutes

Ingredients

4 x 125g lean skinless chicken breast fillets, trimmed of fat,
4 cobs of sweet corn, husks and silk removed,
1 small avocado,
2 tomatoes,
2 green spring onions,
4 cups mixed lettuce leaves,
½ teaspoon lime zest,
2 teaspoons freshly squeezed lime juice,
¼ cup chopped fresh coriander,
1 teaspoon olive oil,
Cooking oil spray,
Cracked black pepper,

Instructions

1. Dice the avocado and the tomatoes
2. Trim the ends of the spring onions and slice finely
3. Finely chop the coriander
4. In a small bowl, combine the avocado, tomatoes, spring onions and coriander and mix to combine
5. Stir through the lime zest, lime juice and olive oil. Cover with cling wrap and refrigerate
6. Remove the husks and silks from the corn cobs and wrap in foil.
7. Pre-heat the barbeque hot plate to a medium to high heat. Spray with cooking spray
8. Place the corn wrapped in foil on the barbeque plate and grill for 15 to 20 minutes, turning occasionally until cooked
9. Trim the chicken breasts of fat and coat with black pepper. Re-spray the barbeque with cooking spray if necessary, and place the seasoned chicken breasts on the barbeque hot plate over a medium heat
10. Barbeque the chicken breast for 4 to 5 minutes on each side or until cooked through.
11. Wash the mixed lettuce leaves and divide evenly between four plates.
12. Remove the corn from the barbeque and unwrap the foil. Serve one cob on each plate
13. Remove the chicken when cooked and serve on the plates with the vegetables
14. Remove the salsa from the fridge and serve over the chicken breasts
Corn kernels may also be added to the salsa if desired.

Grilled Chicken Breasts with Barbequed Corn, Salsa and Avocado

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