500g chicken breast fillets, fat trimmed
2 garlic cloves, quartered
1½ tsp fresh coriander root, coarsely chopped
1 long fresh red chilli, chopped
2 corn cobs, husk removed
1 red capsicum, finely chopped
1 small avocado, chopped
2 tomatoes, coarsely chopped
½ red onion, thinly sliced
⅓ cup coarse chopped fresh coriander
2 tbsp lime juice
2 tbsp sweet chilli sauce
1 tbsp olive oil
½ lime, cut into wedges
Place a large saucepan of water over high heat and bring to the boil. Reduce heat to low. Add chicken, garlic, coriander root and chilli and simmer, uncovered, for 5 minutes. Remove from heat, cover and stand for 10 minutes or until chicken is cooked. Drain, then cool chicken for 5 minutes before slicing thickly on the diagonal.
Meanwhile, heat a chargrill pan or barbecue over high heat. Cook corn cobs, turning occasionally, for 6–8 minutes or until lightly charred all over and tender. Cool for 5 minutes. Using a sharp knife, cut chunks of kernels from cobs and place in a large serving bowl. Add the poached chicken slices, chopped capsicum, avocado, tomato, red onion and fresh coriander, tossing well to combine.
Whisk together lime juice, sweet chilli sauce and olive oil in a small bowl and season with salt and freshly ground black pepper. Drizzle dressing over salad, tossing well to combine. Serve poached coriander chicken salad with lime wedges on the side.