Directions

1. Slightly flatten chicken breast with a rolling pin or meat mallet if they are really thick.
2. Rub breast with Man Rub and Oil and place in a grill pan over a medium heat.
3. Alternatively you can use left over roast chicken

4. Finely dice celery, capsicum and red onion and add a few coriander leaves (see notes).

5. Par cook your corn cobs by either peeling the corn and boiling for a couple of minutes or microwave for 3 minutes in the husk.

6. Rub the corn cobs with a little oil and add to the grill pan with the chicken to char slightly. Cook the chicken for about 4 minutes on each side or until cooked through.

7. Or  for an easier option you can use 2 cups of frozen corn and char slightly in a dry fry pan over a medium high heat.

8. Remove the chicken and char for a couple more minutes as needed.

9. Carefully run a knife down the side of each corn cob to remove the kernels.

10. Season with a little Man Grind.

11. Add charred corn to the salad veggies and toss.

12. Dice one chicken breast into small bite sized pieces and toss through the corn salad mix, set aside.

13. To make the coriander cream place all ingredients in a blender or nutribullet and blend until smooth and bright green.

14. If you don't have a blender you can finely chop the coriander and mix with the remaining ingredients.

15. Add a couple of spoonfuls of the coriander dressing to the corn and chicken and mix through.

16. To build the salad arrange the salad greens on a large platter or bowl, layer the corn and chicken salad on top. Slice the remaining chicken breast and arrange on top. Dice the avocado and add to the salad. You can add the avocado in the previous step with the chicken but it can go mushy when you toss it through so its personal preference.

17. Drizzle the coriander cream over the top of the salad.

18. If you want to add some more crunch this is great served with some corn chips.