Seared chicken with avocado-and-corn salsa recipe

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Photography: Ian Wallace
Photography: Ian Wallace
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Lunch, Main


Ingredients

2 corn cobs, husks removed
2 large avocados, diced
4 green onions (shallots), sliced
½ cup chopped coriander
2 tbsp lime juice, plus extra slices of lime to serve
1 tbsp vegetable oil
600g chicken tenderloins (see tip)
Pita bread, to serve (optional)

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Preparation

Steam or microwave corn cobs for 10 minutes or until tender. Using a sharp knife, remove kernels by cutting downwards from cob. Place in a bowl with the avocado, green onion, coriander and lime juice. Gently toss and season to taste. Set aside.

Heat oil in a frying pan or heat a chargrill on medium. Cook chicken for 2-3 minutes each side, until cooked through.

Serve chicken with lime slices to squeeze over, plus avocado and corn salsa with pita bread, if desired.

If you enjoyed this Seared chicken with avocado-and-corn salsa recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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