Chicken, black bean and corn salad
4 serves
10 m prep
10 m cook
Ingredients
- 2 corn cobs, husks and silk removed
- 500g chicken breast fillets, halved horizontally
- 2 teaspoons olive oil
- 2 salt reduced wholegrain wraps, cut into wedges
- 400g can no-added-salt black beans, rinsed, drained
- 250g cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 medium avocado, stoned, peeled, sliced
- 60g rocket leaves
Coriander and chilli dressing
- ½ cup coriander leaves
- 1 long red chilli, coarsely chopped
- 2 garlic cloves, halved
- ¼ cup (60ml) red wine vinegar
Method
Step 1
Heat a barbecue grill or chargrill on high. Cook the corn, turning, for 10 minutes 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 minutes each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 minutes to rest. Thickly slice. Cook the wraps on the grill for 1 minute 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. Serve with wraps and season with pepper.
Tip
- Check labels of wraps and choose the brand lowest in sodium. Use the 100g column in the Nutrition Information Panel to compare products.
