Ingredients
2 x chicken breast (halved lengthways)- Grapeseed oil
- 2 x limes (quartered)
- 2 x corn cobs (in its husk)
- Bag of snow peas (blanched and finely sliced)
- Bag of baby spinach
- Salt and pepper
- BBQ run from your butche or try some different ones. Should containsweet paprkia, smokey paprika, cumin, cayenne pepper as a base.
Method
- Simply combine a good splash of oil with your Texas rub in a mixing bowl and combine. Don't be afraid to use lots of the rub as you want that smack of flavour. Coat your chicken and leave in the fridge to marinate for an hour or longer.
- BBQ on high and get the grills smoking hot....
- Rinse your corn under some water then onto the bbq turning a few times until cooked - around 20 minutes. Allow to cool and then strip the kernels off the cob of corn into a mixing bowl with the other salad components.
- Cook the chicken 4 mins per side depending on the thickness, because you will slice it to serve if you need to you can slice to check. Take off the grill and rest before slicing.
- Mix all the salad together in a little oil and salt and pepper then onto your serving platter. Place the chicken over the top and a good squeeze of lime.
