Buffalo Chicken Tenders Charred Corn Avocado and Roasted Red Onion Salad

In a large bowl mix yoghurt with smoked paprika chicken spice mix, salt and pepper. Add chicken tenders and set aside to marinate.

Remove the husk and silk of the corn cob. Cut the red onion into quarters through the root (keeping the root will help the onion leaf stay together on the grill). Cut the cherry tomatoes in half. Pick coriander leaves and chop. Remove the avocado from the skin and dice flesh. Zest and juice lime. Cut chat potatoes in half. Slice spring onion, discarding roots.

Place potatoes in a pot of salted water and simmer on a medium high heat for 15 minutes or until fork tender. Drain and set aside.

Heat a BBQ or griddle pan. Shake off excess marinade from the chicken and place on the grill. Cook for 4 minutes each side. Coat corn cob and onion quarters in oil, salt and pepper. Place veg on BBQ or griddle pan and grill until charred, about 10-15 minutes.

Use a sharp knife to cut kernels from the corn cob. Peel onion layer apart. Add corn and onions to a large salad bowl along with the avocado, tomatoes, potatoes, ¹⁄₂ coriander and spring onions. To make dressing whisk lime zest and juice, dijon honey mustard, remaining coriander and ¹⁄₄ cup of olive oil in a small bowl or use a stick blender to blend. Add the dressing to the salad and toss.

Coat the chicken in hot sauce (to taste). Divide the salad between serving plates and top with buffalo chicken tenders. Enjoy!

In a large bowl mix yoghurt with smoked paprika chicken spice mix, salt and pepper. Add chicken tenders and set aside to marinate.

Remove the husk and silk of the corn cob. Cut the red onion into quarters through the root (keeping the root will help the onion leaf stay together on the grill). Cut the cherry tomatoes in half. Pick coriander leaves and chop. Remove the avocado from the skin and dice flesh. Zest and juice lime. Cut chat potatoes in half. Slice spring onion, discarding roots.

Place potatoes in a pot of salted water and simmer on a medium high heat for 15 minutes or until fork tender. Drain and set aside.

Heat a BBQ or griddle pan. Shake off excess marinade from the chicken and place on the grill. Cook for 4 minutes each side. Coat corn cob and onion quarters in oil, salt and pepper. Place veg on BBQ or griddle pan and grill until charred, about 10-15 minutes.

Use a sharp knife to cut kernels from the corn cob. Peel onion layer apart. Add corn and onions to a large salad bowl along with the avocado, tomatoes, potatoes, ¹⁄₂ coriander and spring onions. To make dressing whisk lime zest and juice, dijon honey mustard, remaining coriander and ¹⁄₄ cup of olive oil in a small bowl or use a stick blender to blend. Add the dressing to the salad and toss.

Coat the chicken in hot sauce (to taste). Divide the salad between serving plates and top with buffalo chicken tenders. Enjoy!

In a large bowl mix yoghurt with smoked paprika chicken spice mix, salt and pepper. Add chicken tenders and set aside to marinate.

Remove the husk and silk of the corn cob. Cut the red onion into quarters through the root (keeping the root will help the onion leaf stay together on the grill). Cut the cherry tomatoes in half. Pick coriander leaves and chop. Remove the avocado from the skin and dice flesh. Zest and juice lime. Cut chat potatoes in half. Slice spring onion, discarding roots.

Place potatoes in a pot of salted water and simmer on a medium high heat for 15 minutes or until fork tender. Drain and set aside.

Heat a BBQ or griddle pan. Shake off excess marinade from the chicken and place on the grill. Cook for 4 minutes each side. Coat corn cob and onion quarters in oil, salt and pepper. Place veg on BBQ or griddle pan and grill until charred, about 10-15 minutes.

Use a sharp knife to cut kernels from the corn cob. Peel onion layer apart. Add corn and onions to a large salad bowl along with the avocado, tomatoes, potatoes, ¹⁄₂ coriander and spring onions. To make dressing whisk lime zest and juice, dijon honey mustard, remaining coriander and ¹⁄₄ cup of olive oil in a small bowl or use a stick blender to blend. Add the dressing to the salad and toss.

Coat the chicken in hot sauce (to taste). Divide the salad between serving plates and top with buffalo chicken tenders. Enjoy!

In a large bowl mix yoghurt with smoked paprika chicken spice mix, salt and pepper. Add chicken tenders and set aside to marinate.

Remove the husk and silk of the corn cob. Cut the red onion into quarters through the root (keeping the root will help the onion leaf stay together on the grill). Cut the cherry tomatoes in half. Pick coriander leaves and chop. Remove the avocado from the skin and dice flesh. Zest and juice lime. Cut chat potatoes in half. Slice spring onion, discarding roots.

Place potatoes in a pot of salted water and simmer on a medium high heat for 15 minutes or until fork tender. Drain and set aside.

Heat a BBQ or griddle pan. Shake off excess marinade from the chicken and place on the grill. Cook for 4 minutes each side. Coat corn cob and onion quarters in oil, salt and pepper. Place veg on BBQ or griddle pan and grill until charred, about 10-15 minutes.

Use a sharp knife to cut kernels from the corn cob. Peel onion layer apart. Add corn and onions to a large salad bowl along with the avocado, tomatoes, potatoes, ¹⁄₂ coriander and spring onions. To make dressing whisk lime zest and juice, dijon honey mustard, remaining coriander and ¹⁄₄ cup of olive oil in a small bowl or use a stick blender to blend. Add the dressing to the salad and toss.

Coat the chicken in hot sauce (to taste). Divide the salad between serving plates and top with buffalo chicken tenders. Enjoy!

In a large bowl mix yoghurt with smoked paprika chicken spice mix, salt and pepper. Add chicken tenders and set aside to marinate.

Remove the husk and silk of the corn cob. Cut the red onion into quarters through the root (keeping the root will help the onion leaf stay together on the grill). Cut the cherry tomatoes in half. Pick coriander leaves and chop. Remove the avocado from the skin and dice flesh. Zest and juice lime. Cut chat potatoes in half. Slice spring onion, discarding roots.

Place potatoes in a pot of salted water and simmer on a medium high heat for 15 minutes or until fork tender. Drain and set aside.

Heat a BBQ or griddle pan. Shake off excess marinade from the chicken and place on the grill. Cook for 4 minutes each side. Coat corn cob and onion quarters in oil, salt and pepper. Place veg on BBQ or griddle pan and grill until charred, about 10-15 minutes.

Use a sharp knife to cut kernels from the corn cob. Peel onion layer apart. Add corn and onions to a large salad bowl along with the avocado, tomatoes, potatoes, ¹⁄₂ coriander and spring onions. To make dressing whisk lime zest and juice, dijon honey mustard, remaining coriander and ¹⁄₄ cup of olive oil in a small bowl or use a stick blender to blend. Add the dressing to the salad and toss.

Coat the chicken in hot sauce (to taste). Divide the salad between serving plates and top with buffalo chicken tenders. Enjoy!

In a large bowl mix yoghurt with smoked paprika chicken spice mix, salt and pepper. Add chicken tenders and set aside to marinate.

Remove the husk and silk of the corn cob. Cut the red onion into quarters through the root (keeping the root will help the onion leaf stay together on the grill). Cut the cherry tomatoes in half. Pick coriander leaves and chop. Remove the avocado from the skin and dice flesh. Zest and juice lime. Cut chat potatoes in half. Slice spring onion, discarding roots.

Place potatoes in a pot of salted water and simmer on a medium high heat for 15 minutes or until fork tender. Drain and set aside.

Heat a BBQ or griddle pan. Shake off excess marinade from the chicken and place on the grill. Cook for 4 minutes each side. Coat corn cob and onion quarters in oil, salt and pepper. Place veg on BBQ or griddle pan and grill until charred, about 10-15 minutes.

Use a sharp knife to cut kernels from the corn cob. Peel onion layer apart. Add corn and onions to a large salad bowl along with the avocado, tomatoes, potatoes, ¹⁄₂ coriander and spring onions. To make dressing whisk lime zest and juice, dijon honey mustard, remaining coriander and ¹⁄₄ cup of olive oil in a small bowl or use a stick blender to blend. Add the dressing to the salad and toss.

Coat the chicken in hot sauce (to taste). Divide the salad between serving plates and top with buffalo chicken tenders. Enjoy!