• Serves


What You'll Need

  • 2 chicken breasts
  • 1 tbsp smoked paprika
  • 1 clove garlic, crushed
  • zest of 1 lemon
  • 2 tbsps olive oil plus extra for brushing
  • 4 corn cobs, husk removed
  • 2 red capsicum
  • 2 cups shredded iceberg lettuce
  • 2 small avocados, halved
  • 150g lightly toasted walnuts, chopped
  • 2 spring onions, thinly sliced
  • 1 bunch mint
  • 50g pecorino, shaved
  • ½ Praise Creamy Mustard Vinaigrette
  • 1 long red chilli, thinly sliced (optional)
  • fresh lime, pickled cucumber & coriander to serve

What to Do

  1. Place the chicken, paprika, garlic, lemon and olive oil in a bowl, toss to coat. Preheat a chargrill or barbeque over high heat. Brush the corn and capsicum with olive oil and grill for 15 minutes, turning occasionally until charred all over. Set aside to cool before slicing.
  2. Cook the chicken for 6-8 minutes each side or until cooked through. Allow to cool then thinly slice or chop.
  3. Place the lettuce in the base of four bowls, top with grilled vegetables, chicken, avocado, walnuts, onion, mint and pecorino. Drizzle with Praise Creamy Mustard Vinaigrette and sprinkle with fresh chilli (optional). Serve with fresh lime, pickled cucumber and fresh coriander.