2. Trim and thinly slice snow peas (lengthways) and chives. Dice avocado flesh and grate lime zest.
3. Remove husks and silks from corn cobs and rub or spray with oil. Heat the barbecue and cook chicken and corn cobs for 10 minutes, turning occasionally, or until cooked through.
4. Squeeze out liquid from cabbage (if any) then toss with coleslaw dressing, snow peas, avocado, lime zest and chives. Season to taste with salt and pepper.
5. Enjoy chicken skewers with a side of grilled corn and coleslaw. Cut lime into wedges and squeeze over chicken to serve.
Cook chicken and corn cobs in a griddle or frypan if preferred.
Halve or cut corn cobs to desired size.
snow peas 1/2 punnet
chives 2/3 bunch
corn cobs 2
cajun chicken tenderloins 1 packet
coleslaw dressing 1/3 cup
From your pantry:
oil (for cooking), salt, pepper