Spicy Chicken and Corn Salad

Ingredients

• 1.2 roasted chicken, skinned and sliced into bite-size pieces; some skin sliced into strips
• 2.2 cup corn, blanched; cut or whole baby corn
• 3.1 red pepper, sliced into diamond shapes
• 4.1 bunch spring onions, thinly sliced
• 5.0.5 cup fresh coriander (cilantro), optional
• 6.salt and black pepper, milled; to taste
• 7.0.33 cup sunflower oil, for dressing
• 8.2 tablespoon red wine vinegar, for dressing
• 9.2 tablespoon smooth peanut butter, for dressing
• 10.0.25 teaspoon ground cumin, for dressing
• 11.0.5 teaspoon curry powder, for dressing
• 12.1 chilli, chopped; for dressing
• 13.1 clove garlic, crushed; for dressing
• 14.0.5 teaspoon honey, for dressing
• 15.salt and black pepper, milled; for dressing

Method

1. 1.Skin and slice chicken into bite-size pieces. Cut some of the skin into strips.
2. 2.Mix together the chicken pieces, strips of skin, corn, red pepper, spring onion and coriander if desired. Season with salt and pepper.
3. 3.Make a dressing of the oil, vinegar, peanut butter, cumin, curry powder, chilli, garlic, honey, salt and pepper.
4. 4.Toss chicken with dressing.
5. 5.Garnish with rocket or baby lettuce leaves.

Notes

• The original notes: 'I double the dressing and use as much as needed.'
• The salad uses 2 whole pre-roasted chickens — the prep time does not include roasting time.
• Serve at room temperature for best flavour.