Thursday, April 24, 2008

BBQ Chicken, Asparagus & Corn Salad

olive oil flavored cooking spray
2 bunches asparagus, trimmed, cut into thirds diagonally
2 ears corn, husk removed
250 g cherry tomato
sea salt
fresh ground black pepper
1 country style rotisserie-cooked chicken, bones removed, cut into bite-sized pieces
1 avocado, halved, peeled, cut into 2cm pieces
1 small baby cos lettuce, torn
1/2 lemon, juice of
kraft lemon pepper mayonnaise, to serve

Preheat a barbeque or chargrill pan over a medium-high heat. Lightly spray the asparagus, corn and tomatoes with oil and season with salt and pepper. Chargrill the asparagus for 4-5 minutes. Set aside.
Chargrill the corn for 7-8 minutes or until slightly charred, and the tomatoes for 2-3 minutes or until just tender. Cut either side of the corn cob to remove the kernels.
In a large bowl combine the asparagus, corn, tomatoes, chicken avocado lettuce and lemon juice. Divide among serving plates and serve with the mayonnaise.

- Sonya01

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