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Cajun chicken with corn and avocado salsa
Cajun chicken with corn and avocado salsa
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy Cajun chicken with fresh corn and avocado salsa, perfect for grilling!
Ingredients:
  • 2 corn cobs, husks and silks removed
  • Olive oil spray
  • 500g RSPCA Approved Chicken Tenderloins
  • 2 tsp Cajun spice mix
  • 1 large avocado, stone removed, peeled, coarsely chopped
  • 200g punnet Perino tomatoes, halved
  • 125.00 ml coriander leaves
  • 21.00 gm lime juice
  • Steamed brown rice, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat a barbecue grill or chargrill to medium heat. Generously coat corn with oil. Grill, turning occasionally, for about 8 minutes or until corn is lightly charred and tender. Let it cool slightly.
  • Toss the chicken, spice mix, and 2 tsp of oil in a large bowl. Grill for 2-3 minutes on each side until beautifully golden and fully cooked. Transfer to a plate and cover with foil to keep warm.
  • 1. Cut the kernels off each corn cob using a serrated knife. Transfer the kernels to a large bowl. Mix in avocado, tomato, and coriander. Drizzle with the remaining oil and lime juice. Gently toss to combine.
  • Evenly distribute the salsa on serving plates, then place the chicken on top. Accompany with rice and lime wedges for a flavorful meal.

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