Sweet Chili Chicken And Corn Salad - cooking recipe

Ingredients

3 None boneless skinless chicken breasts, trimmed
1/2 cup olive oil
1/3 cup sweet chilli sauce
2 cloves garlic, crushed
4 ears corn on the cob, husk and silk removed
14 oz mixed baby tomatoes, halved
4 None limes, halved
2 tbsp lime juice
1 None green onion, finely chopped
2 None baby Romaine lettuces, leaves separated
2 None avocados, peeled, pitted, cut into wedges
1/3 cup fresh cilantro leaves

Preparation

Place chicken in a glass dish. Whisk 2 tbsp oil, half the chili sauce and half the garlic in a bowl. Pour over chicken; turn to coat. Cover with plastic wrap and refrigerate for 30 mins to marinate.
Preheat grill to medium-high. Brush corn with 1 tbsp oil. Grill, turning several times, for 8-10 mins, until browned and tender. Transfer to a chopping board and cut into 1 inch-thick slices.
Remove chicken from marinade. Discard marinade. Grill chicken for 5 mins each side, or until browned and cooked through. Transfer to a plate. Cover with foil and let stand for 5 mins. Cut into thick slices.
Grill tomato halves, cut-side up, for 30 seconds, or until browned. Transfer to a plate. Grill lime halves, cut-side up, for 30 seconds, or until browned.
Whisk lime juice and remaining oil, sweet chilli sauce and garlic in a bowl. Stir in green onion and 1 tbsp water. Place lettuce, avocados, corn, chicken, tomato and limes on a platter. Drizzle with dressing and sprinkle with cilantro.