Chicken Corn And Avocado Salad Food

GRILLED CHICKEN BREASTS WITH GRILLED PEACH, CORN AND AVOCADO SALAD

Steps:

• Combine the zest and juice of 2 limes, the cumin, paprika, 2 cloves grated garlic, 2 teaspoons salt, a few cracks of freshly ground black pepper and 1/2 cup oil in a large bowl. Add the chicken breasts, turn to coat and set aside at room temperature for 30 minutes to marinate.
• Combine the chives, cilantro, honey, remaining clove grated garlic, juice and zest from the remaining lime, salt and pepper to taste and 1/2 cup oil in a blender. Blend until smooth. Season to taste with more salt if needed. Set the dressing aside.
• Heat a grill or grill pan to high. Toss the peach wedges and 2 tablespoons oil in a medium bowl, season with salt and grill until charred and tender, about 2 minutes per side. Transfer back to the bowl. Add the corn, season with salt and add 1/4 cup vinaigrette. Toss to coat and set aside.
• Remove the chicken from the marinade and grill, turning every so often, until cooked through and crisp on the outside, 15 to 17 minutes. (An instant-read thermometer inserted into the chicken should register 160 degrees F.) Remove the chicken from the grill and set aside on a plate to rest for 10 to 15 minutes before slicing.
• To serve, place a sliced chicken breast on each plate. Divide peaches and corn between the plates, layer with avocado wedges and sprinkle with feta. Spoon the dressing over the chicken and place the remaining dressing in a ramekin and serve alongside. Sprinkle with more chives and cilantro. Enjoy!

CHICKEN AVOCADO AND SWEETCORN SALAD

Steps:

• Griddle the chicken breats on a high heat for approx 7 mins each side. The meat is cooked when the juice has no trace of pink when a fork or skewer is poked in the side.
• Let the meat rest for 5 minutes.
• Meanwhile, boil the potatoes until tender - about 12 minutes. Crush lightly in the pan and sprinkle some slat and drizzle a little olive oil over
• Assemble the salad leaves, tomatoes and sweetcorn and add the potatoes.
• Halve the avocado, remove the stone. Then slice lengthways in the skin. Sprinkle with salt and drizzle with lemon juce making sure they get down into the cracks between slices. Turn the avocado out into the salad.
• Slice the chicken into stips and arrange on top of the salad.
• Add olive oil and balsamic vinegar dressing (or dressing of your choice).