3 great takes on SALADS

SENSATIONAL SUMMER DISHES, SO EASY TO MAKE!

- Karen Buckley

Mexican Chicken with Corn, Bean and Avocado Salad

SERVES 4 PREP & COOK 25 MINS

1 Cut two deep slits, diagonally, on one side of each chicken fillet. Combine seasoning with oil in a large bowl. Add chicken. Toss to coat.

2 Heat a large barbecue grill plate over a medium heat. Add chicken. Cook, turning occasionally for about 15 minutes, or until cooked. Remove.

3 To make salad, using a sharp knife, cut away corn kernels from cobs. Place in a large bowl with beans, tomatoes, coriander, jalapenos, avocado and juice. Season with salt and pepper. Toss gently.

4 Transfer salad and chicken to a serving plate. Drizzle with extra oil. Serve with lime wedges.

TIP Jalapenos are spicy chilli peppers with a medium heat. Omit them, if you prefer. Assemble salad just before serving.

Tandoori Lamb Salad