CHARGRILLED CHICKEN & CORN SALSA
Prep 15 mins | Cook 20 mins | Serves 4
4 small chicken breast fillets 2 tbsps olive oil 2 corn cobs, husks, silks removed 1 small red onion, chopped 400 g can black beans, rinsed, drained 250 g punnet cherry tomatoes, quartered ½ cup chopped coriander 1 long red chilli, seeded, finely chopped 3 limes, juiced ½ cup whole egg mayonnaise 2 baby gem lettuces, leaves separated Sorrel leaves, lime halves, to serve 1. Preheat a chargrill pan on medium. Brush chicken fillets with oil. Season. Chargrill chicken 3 to 4 mins each side until charred and cooked through. Transfer to a plate. Cover to keep warm.
2. On same grill plate, cook corn cobs 10 mins, turning to cook evenly. Cut kernels from…
