Chicken skewers with summer salad
Fire up the grill for these irresistible chicken skewers. Served with a summer pasta salad, it’s an easy and delicious warm-weather dish.
Note: + Resting & cooling time
- 400g spiral pasta
- 500g Coles RSPCA Approved Australian Chicken Tenderloins, trimmed
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 corn cob, husk and silk removed
- 1 zucchini, peeled into ribbons
- 1 small red capsicum, seeded, thinly sliced
- 1 bunch asparagus, woody ends trimmed
- 2 tsp olive oil, extra
- 1/4 cup (65g) basil pesto
- 80g fetta, crumbled
- 1/2 avocado, stoned, peeled, thinly sliced
- 125g raspberries
- 3 plums, stoned, cut into wedges
- Thyme leaves, to serve (optional)
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, combine the chicken, oil, cumin and paprika in a bowl. Thread the chicken evenly onto 16 small soaked bamboo skewers. Heat a chargrill on medium-high heat and cook the chicken, in batches, turning occasionally, for 8 mins or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
While the chicken is resting, cook the corn on the grill, turning occasionally, for 10 mins or until tender and lightly charred. Transfer to a plate to cool slightly. Combine the zucchini, capsicum, asparagus and extra oil in a clean bowl. Cook, in batches, for 1-2 mins each side or until just tender and lightly charred. Transfer to a bowl. Use a small serrated knife to cut down the side of the corn to release the kernels. Add corn kernels to the zucchini mixture and toss to combine.
Add pesto to the pasta and toss to combine. Sprinkle with fetta.
Divide the chicken, pasta mixture, zucchini mixture, avocado, raspberries and plum among serving plates. Season. Sprinkle the fruit with thyme, if using.