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Grilled Chicken with Corn, Pinto Beans and Jalapenos

With Brett McGregor

Grilled Chicken with Corn, Pinto Beans and Jalapenos

Serves 4

4 chicken breasts, butterflied
1 tbsp Mexican rub
2 corn cobs, lightly buttered
1 can pinto beans, drained
1/2 cup olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and finely sliced
1/4 cup pickled jalapenos, sliced
1/4 cup coriander, sliced

Take the butterflied chicken breast and sprinkle over the chicken rub.
Massage into the breast ensuring complete coverage.
Heat a large pan on a med heat.
When hot add a little oil, then the chicken.
When nice and golden turn and cook until the juices run clear.
Remove and set aside to rest.
Heat a griddle pan on med/high.
Place corn on hot griddle and cook 3 to 5 minutes or until golden brown on all sides, turning frequently.
Remove from heat and cool.
When cool enough to handle, slice kernels from cob.
Transfer kernels to a large bowl and add beans, cheese, olives, tomatoes, apple, jalapenos, and coriander.
Toss to combine.

For the dressing
2 tbsp olive oil
1 tsp ground cumin
¼ cup cider vinegar

Heat oil in a pot over medium heat.
Add cumin and cook 1 minute, or until fragrant.
Remove from heat and whisk in vinegar.
Season to taste with salt and freshly ground black pepper.
Add dressing to chicken mixture and toss to coat.

To serve
Place the chicken on the bottom of the plate and top with a good handful of the salad.

(Broadcast 4 September 2012)