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!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
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 avocado, stone removed, peeled, coarsely chopped
200g punnet Perino tomatoes, halved
1/2 cup coriander leaves
1 tbs lime juice
Steamed brown rice, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
Step 4
Divide the salsa among serving plates. Top with chicken. Serve with rice and lime wedges.
1 avocado, stone removed, peeled, coarsely chopped
200g punnet Perino tomatoes, halved
1/2 cup coriander leaves
1 tbs lime juice
Steamed brown rice, to serve
Lime wedges, to serve
Description
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!
Method
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.
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.
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.
Step 4
Divide the salsa among serving plates. Top with chicken. Serve with rice and lime wedges.
