This salad doesn't skip on flavour. Filled with goodness from chicken and vegetables, it's a winner.
Serves44
Cook time10 mins10 minutes
Prep time11 mins11 minutes
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 red onion, thinly sliced
1 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
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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 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.
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 red onion, thinly sliced
1 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
Description
This salad doesn't skip on flavour. Filled with goodness from chicken and vegetables, it's a winner.
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.
