Chicken, black bean and corn salad

This salad doesn't skip on flavour. Filled with goodness from chicken and vegetables, it's a winner.

Chicken, black bean and corn salad

Serves

4

Prep

11m

Cooking

10m

Ingredients

  • 2 corn cobs, husks and silk removed
  • 500g Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 2 tsp olive oil
  • 2 Coles Soft Wholemeal and Grain Wraps, cut into wedges
  • 400g can no-added-salt black beans, rinsed, drained
  • 250g cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 medium avocado, stoned, peeled, sliced
  • 60g pkt Coles Australian Baby Rocket

Coriander and chilli dressing

  • 1/2 cup coriander leaves
  • 1 long red chilli, coarsely chopped
  • 2 garlic cloves, halved
  • 1/4 cup (60ml) red wine vinegar

Method

STEP 1

Heat a barbecue grill or chargrill on high. Cook the corn, turning, for 10 mins or until tender and lightly charred. Cool slightly. Cut kernels from cobs.

STEP 2

Meanwhile, heat a barbecue grill or chargrill on medium. Rub chicken with oil. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice. Cook the wraps on the grill for 1 min each side or until lightly toasted.

STEP 3

To make the coriander and chilli dressing, place the coriander, chilli, garlic and vinegar in a small food processor or blender. Process until well combined.

STEP 4

Arrange corn, black beans, tomato, onion, avocado and rocket in a large serving bowl. Add chicken and drizzle with dressing.

Serve with wraps and season with pepper.

Dietary information

Dairy-free
Egg-free
Lactose-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.