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Cajun chicken with corn and avocado salsa

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On the dinner table in 15 minutes, you’ll love our Cajun chicken with corn and avocado salsa. Enjoy fresh and smoky flavours in every bite!

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Cajun chicken with corn and avocado salsa


  • 2 corn cobs, husks and silks removed
  • Olive oil spray
  • 500g Coles RSPCA Approved Chicken Tenderloins
  • 2 tsp Cajun spice mix
  • 1 tbs olive oil
  • 1 large avocado, stone removed, peeled, coarsely chopped
  • 200g punnet Perino tomatoes, halved
  • ½ cup coriander leaves
  • 1 tbs lime juice
  • Steamed brown rice, to serve
  • Lime wedges, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium. Spray corn with oil. Cook on grill, turning occasionally, for 8 mins or until lightly charred and tender. Set aside to cool slightly.
  2. Step 2

    Combine the chicken, spice mix and 2 tsp of the oil in a large bowl. Cook on grill for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm.
  3. Step 3

    Use a serrated knife to cut down the length of each corn cob to remove the kernels. Place in a large bowl. Add avocado, tomato and coriander. Drizzle with the remaining oil and lime juice. Gently toss to combine.
  4. Step 4

    Divide the salsa among serving plates. Top with chicken. Serve with rice and lime wedges.