Smokey Lime Chicken and Pecan Salad Recipe - Better Homes & Gardens Australia

Ingredients

• 8 chicken thigh cutlets
• Sea-salt flakes and freshly ground black pepper, to season
• ½ cup extra virgin olive oil
• 4 ears corn, peeled, cut into 2cm discs
• ½ cup smoky barbecue sauce
• ¼ cup molasses
• Finely grated zest and juice of 4 limes
• 1 Tbsp hot sauce
• 1 tsp Texas spice mix
• 2 medium zucchini, shaved
• ½ head radicchio, torn
• ½ bunch mint leaves, roughly chopped
• ½ cup pecans, toasted and chopped
• 1 Tbsp honey-mustard dressing
• Natural corn chips, to serve