Chicken Easy

Healthy charred chicken and corn salad with avocado dressing

Name: Healthy charred chicken and corn salad recipe with avocado dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 4 (200g each) chicken breasts, halved lengthways horizontally; 2 sweet corn cobs, husks removed; 400g can black beans, drained; 2 Lebanese cucumbers, thinly sliced into ribbons; 200g mixed baby heirloom tomatoes, halved; 1 red onion, thinly sliced into rings; ½ firmly packed cup each mint and coriander; Lime wedges, to serve; Corn chips, to serve; 40.00 ml Moroccan seasoning; 2 garlic cloves, crushed; ¼ cup (60ml) extra virgin olive oil, plus extra, to drizzle; 1 avocado, stone removed, peeled; 2½ tbs each buttermilk; 1 tsp Dijon mustard

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Healthy charred chicken and corn salad with avocado dressing

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by Dominic Smith

Mar 18, 2025

A super-healthy and quick salad that will be sure to please family and friends. If time permits, marinate the chicken for as long as possible before cooking; overnight in the fridge, if you have the time.

Healthy charred chicken and corn salad with avocado dressing

4 (200g each) chicken breasts, halved lengthways horizontally
2 sweet corn cobs, husks removed
400g can black beans, drained
2 Lebanese cucumbers, thinly sliced into ribbons
200g mixed baby heirloom tomatoes, halved
1 red onion, thinly sliced into rings
½ firmly packed cup each mint and coriander
Lime wedges, to serve
Corn chips, to serve

Marinade

2 tbs Moroccan seasoning
2 garlic cloves, crushed
¼ cup (60ml) extra virgin olive oil, plus extra, to drizzle

Avocado dressing

1 avocado, stone removed, peeled
2½ tbs each buttermilk and lemon juice
1 tsp Dijon mustard

Method

1.

To make the marinade, place all ingredients in a large bowl and season to taste. Add chicken breasts and toss well to combine. Stand, covered, until ready to cook.
2.

To make the dressing, place all ingredients in a blender with 2 tbs cold water, season to taste and whiz until combined.
3.

Preheat a lightly greased barbecue or chargrill pan to high. Place corn in a large bowl, season to taste and drizzle with extra oil.
4.

Cook chicken, turning frequently, for 8-10 minutes, until charred all over and cooked through. Stand on a wire rack and rest for 5 minutes.
5.

While the chicken rests, cook corn for 4-5 minutes, turning frequently, until charred all over. Cool slightly, then cut kernels from cob.
6.

Place corn in a large bowl with black beans, cucumber, tomatoes, onion and herbs. Drizzle over half the dressing, season to taste and toss gently to combine. Add the chicken, drizzle with remaining dressing and lightly toss again.
7.

Serve immediately with a squeeze of lime, with corn chips on the side.