Grilled Chicken, Corn and Potato Salad

This salad is easy to throw together and highlights everyone’s favorite warm weather flavors! The chipotle gives it a bit of a punch; leave it out for a milder version.

Serves 4-5; Prep time 25 min.

---

Instructions

1. Combine chicken breasts with ground cumin, 1/4 tsp each ground coriander and paprika, and drizzle with 2 tbs oil. Stir to coat chicken then cover and set aside to marinate at room temperature.

2. Preheat grill to high heat. Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until just tender. Drain and cool completely then halve larger potatoes. Toss potatoes with 2 tbsps oil and grill for 6-8 minutes until charred and completely cooked.

3. Remove potatoes from grill and cool completely. Season chicken and grill for 9-12 minutes, turning once, just until cooked through. Set aside to rest, then cut into thick slices.

4. Combine shallot, cucumber and corn in a bowl with remaining 1/4 tsp ground coriander, 1/2 tsp paprika, and 2 tbs oil. Add lime juice, zest and garlic and season.

5. If using the chipotle, combine it with the mayonnaise. Spread the mayo over a serving platter. Top with potato, corn, sliced chicken and cucumber mixture. Scatter over coriander sprigs and serve immediately.

Ingredients

• 4-5 all-natural boneless, skinless chicken breasts

• 1/4 tsp ground cumin

• 1/2 tsp ground coriander

• 3/4 tsp smoked paprika

• 140ml extra virgin olive oil

• 1.5 lbs small new or fingerling potatoes, scrubbed

• 1 lb. Pinwheel Local Sweet Corn (frozen), thawed under warm running water or in microwave

• 4 green onions, thinly sliced

• 1 cucumber, finely chopped

• Juice of 1 lime, plus 2 tsp finely grated zest

• 1 small garlic clove, crushed

• 1 chipotle chilli in adobo sauce, finely chopped (optional)

• 1/2 cup mayonnaise

• 3-5 tbsps fresh coriander leaves, chopped (optional)

---