serves
4
cook
30 minutes
serves
4
people
cooking
30
minutes
Ingredients
2 corn cobs, husks removed
2 large avocados, diced
4 green onions (shallots), sliced
½ cup chopped coriander
2 tbsp lime juice, plus extra slices of lime to serve
1 tbsp vegetable oil
600g chicken tenderloins (see tip)
Pita bread, to serve (optional)
Instructions
Steam or microwave corn cobs for 10 minutes or until tender. Using a sharp knife, remove kernels by cutting downwards from cob. Place in a bowl with the avocado, green onion, coriander and lime juice. Gently toss and season to taste. Set aside.
Heat oil in a frying pan or heat a chargrill on medium. Cook chicken for 2-3 minutes each side, until cooked through.
Serve chicken with lime slices to squeeze over, plus avocado and corn salsa with pita bread, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
