Zingy Chicken and Corn Salad

Delicious, smokey, perfectly cooked chicken on a crunchy, zingy, fresh salad. A lovely little lunch.

📝 Ingredients

• 4Breast Chicken Breast
• 2 Corn On The Cob
• 3 Bell Pepper
• 1 Red Onion
• 1 Cucumber
• 2 Avocado
• 30 g Coriander
• 235 g Drained Cooked Black Beans
• 1 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 1 Lime
• Salt
• Black Pepper
• Olive Oil

👨‍🍳 Instructions

1. 1Preheat oven 180°C/356°F.
2. 2Place the chicken breasts and sweetcorn on a baking tray. Add salt, pepper, olive oil, smoked paprika and cumin.
3. 3Rub the spices in, making sure everything is coated. Put the chicken and corn into the oven for 30 mins.
4. 4De-seed your mixed peppers and chop into cubes.
5. 5Peel the skin off the cucumber, chop in half and scoop out the seeds using a teaspoon. Chop into chunks.
6. 6Chop the onion in half and cube.
7. 7Chop the 2 avocados in half, remove the stones and scoop out the flesh.
8. 8Remove the chicken and corn from the oven. Using a knife, check the chicken is cooked through. With another knife, scrape the sweetcorn kernels off the cobs. Slice up the chicken into chunky strips.
9. 9Add all the ingredients to a serving bowl including the beans.
10. 10Dress with lime juice and olive oil. Toss together. Serve and garnish with coriander leaves. Enjoy!