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Mexican Smoked Chicken Salad
Posted By Helen Jackson On January 18, 2012 @ 9:20 am In Chicken Recipes,Recipes,Salad Recipes | No Comments
Yield: Serves 4.
Strip husks from the corn, brush with oil and then barbecue or cook on a hot plate until the corn starts to colour and get dark brown flecks.
Remove the corn from the heat and when cool enough to handle scrape the kernels from the cob using the back of a heavy knife.
Slice the chicken into bite size pieces and then combine on a large platter with the rocket, onion, tomatoes, corn, avocado and coriander. Drizzle with
combined oil, lime juice and season with salt and freshly ground black pepper.
*If fresh corn cobs are not available you can use frozen.
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