Chicken
Charred corn tossed with cabbage, tomato and creamy avocado dressing served alongside smokey BBQ chicken pieces. The perfect family share platter!
1. Set oven to 250ºC.
Slash chicken down to the bone (for quicker cooking time). Place on a lined oven tray and roast for 30-35 minutes, or until cooked through.
2. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. Transfer to a large bowl.
3. Shred cabbage, slice spring onions and capsicum. Dice tomatoes. Add to bowl with corn.
4. Blend avocado with 1 tbsp vinegar and 2 tbsp olive oil using a stick mixer or processor. Season with salt and pepper.
5. Toss dressing into salad until well coated. Season with salt and pepper to taste. Serve with chicken pieces.
Notes:
You can also cook the chicken on the BBQ or stove top if preferred.
2. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. Transfer to a large bowl.
3. Shred cabbage, slice spring onions and capsicum. Dice tomatoes. Add to bowl with corn.
4. Blend avocado with 1 tbsp vinegar and 2 tbsp olive oil using a stick mixer or processor. Season with salt and pepper.
5. Toss dressing into salad until well coated. Season with salt and pepper to taste. Serve with chicken pieces.
Notes:
You can also cook the chicken on the BBQ or stove top if preferred.
Chicken pieces 1 packet
Corn cobs 2
Baby wombok cabbage 1/2
Spring onions 1/4 bunch
Green capsicum 1
tomatoes 2
avocado 1
From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar
Corn cobs 2
Baby wombok cabbage 1/2
Spring onions 1/4 bunch
Green capsicum 1
tomatoes 2
avocado 1
From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar
