Chicken · 30 minutes · Serves 4
Marinated chicken steaks with charred corn salad
Made with Marinated steaks from Our Range.
Ingredients
- 4 marinated chicken steaks
- 3 corn cobs, husks removed
- 1 avocado, diced
- 250 g cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup coriander leaves
- Juice of 1 lime, 2 tbsp olive oil, salt
Method
- Heat the barbecue to medium-high. Cook the corn for 10 to 12 minutes, turning, until charred in spots.
- Cook the chicken for 5 to 6 minutes each side, until golden and 75°C in the centre. Rest for 5 minutes.
- Cut the corn off the cobs and toss with the avocado, tomatoes, onion, coriander, lime juice and oil. Season.
- Slice the chicken and serve on the corn salad.