Grilled Chicken Lettuce Boats With Corn And Avocado Salad Food

GRILLED CHICKEN LETTUCE BOATS WITH CORN AND AVOCADO SALAD

Steps:

• Prepare a grill or grill pan at medium-high heat.
• Drizzle the ears of corn with 1 tablespoon of the olive oil, and season them all over with the salt and pepper. Get in there with your hands or a pastry brush to really get the seasonings and oil onto all of the kernels.
• Grill the corn for about 15 minutes, rotating it every few minutes to ensure that all sides get a good char. Remove it from the grill and let it cool.
• Coat the chicken thighs evenly with the BBQ sauce. Grill them for about 5 minutes per side, until they are cooked through and nicely charred. Set them aside to cool.
• Slice the corn off of the cobs, then toss it with the avocado, nectarine, green onions, cilantro, lime juice, and the remaining tablespoon of olive oil. Taste for seasoning, adding more salt and pepper as needed.
• Set out the romaine leaves on a serving platter. Dice the chicken, then spoon it onto the lettuce leaves. Top each leaf with a generous spoonful of the corn salad, and serve right away.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Steps:

• Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
• In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
• In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING

Steps:

• Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
• Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
• Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
• Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
• Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.