Chicken Corn And Coriander Salad
The dressing in this salad doubles as a smoky marinade for the chicken and corn as they roast in the oven.
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Kitchen towel
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Paring knife
Ingredients
- 4 corn cobs, quartered lengthways using a serrated knife or cut into 4cm rounds
- 6 jalapeno chillies, halved lengthways
- 4 small chicken breasts, trimmed and halved lengthways
- 1 avocado, peeled, seeded and quartered
- lime wedges, to serve
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- ¼ cup chopped coriander, plus extra leaves, to serve
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