Chicken, black bean and corn salad

Serves: 4

Prep time: 10min

Cooking time: 10min

Ingredients

2 corn cobs, husks and silk removed

500g chicken breast fillets, halved horizontally

2 teaspoons olive oil

2 salt reduced wholegrain wraps, cut into wedges

400g can no-added-salt black beans, rinsed, drained

250g cherry tomatoes, halved

½ small red onion, thinly sliced

1 medium avocado, stoned, peeled, sliced

60g rocket leaves

Coriander and chilli dressing

½ cup coriander leaves

1 long red chilli, coarsely chopped

2 garlic cloves, halved

¼ cup (60ml) red wine vinegar

Method

Step 1

Heat a barbecue grill or chargrill on high. Cook the corn, turning, for 10 minutes or until tender and lightly charred. Cool slightly. Cut kernels from cobs.

Step 2

Meanwhile, heat a barbecue grill or chargrill on medium. Rub chicken with oil. Cook the chicken for 5 minutes each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 minutes to rest. Thickly slice. Cook the wraps on the grill for 1 minute each side or until lightly toasted.

Step 3

To make the coriander and chilli dressing, place the coriander, chilli, garlic and vinegar in a small food processor or blender. Process until well combined.

Step 4

Arrange corn, black beans, tomato, onion, avocado and rocket in a large serving bowl. Add chicken and drizzle with dressing. Serve with wraps and season with pepper.