2 large chicken breast fillets
2 teaspoons cajun seasoning
2 sweet corn cobs
2 ripe tomatoes, diced
1 lebanese cucumber, diced
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
2 tablespoons coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice chicken in half through the centre. Cut each slice in half diagonally. Sprinkle with cajun seasoning.
Lightly spray a grill with oil and heat on high. Grill corn for 8 minutes, turning frequently, until cooked. Grill chicken for 2 minutes each side, until cooked through.
Remove kernels; mix with tomato, cucumber, oil and juice. Season. Serve chicken with salsa and coriander.