Bits of Carey

You may have read my previous post about J and I trying to eat salad suppers during the week. I can’t say it’s going 100% according to plan, but we’re getting there. With the last of the season’s soft and velvety avos, I’ve really been eating them when and wherever I possibly can! They are just perfect in this salad. Think spicy grilled mini chicken fillets, charred corn, cucumber, feta, spring onions and coriander together with soft creamy avo. The flavours have a bit of a mexican vibe which I absolutely love. Try it and see what I mean, get ready for a flavour explosion!

Here’s what you need:
2 – 4 corn cobs, peeled and washed
+ – 200 g mini chicken breast fillets
olive oil
Spicy chicken seasoning(Peri Peri)
Juice of 1 lemon
1/2 cucumber, seeds removed and sliced
1 bunch of spring onions, thinly sliced
100 – 200 g feta cheese, crumbled
100 g greens of your choice
1 ripe avo, cubed
a handful of fresh coriander, roughly chopped
Salt and pepper to taste
Dressing: fresh lemon juice andextra virgin olive oil

Heat the griddle pan until smoking hot. Grill the corn until bright yellow and slightly charred around all sides. Allow to cool and then cut the corn off the cob.
Mix the chicken with a generous amount of spice, lemon juice and a drizzle of olive oil.
In the same hot griddle pan, grill the mini fillets until they have some good colour and are cooked through in the centre( +- 5 minutes a side). Allow to cool slightly.
Gently toss all the remaining salad ingredients together.
Season with salt and pepper and drizzle with some lemon juice and extra virgin olive oil.

Mmm…I wonder what my next salad should be…