1. Cut chicken into 4 strips, lengthways. Coat with 3 tsp paprika, 2 tsp cumin, 1 tbsp oil, salt and pepper. Cook in a frypan over medium-high heat for 4-5 minutes on each side. Remove and shred using two forks (see notes).

2. Heat second frypan over high heat with 1 tbsp oil. Remove corn from cobs and cook for 3-4 minutes, or until charred.

3. Slice celery, capsicum and spring onions. Halve cherry tomatoes. Slice mint. Add to large mixing bowl with coleslaw.

4. Blend ricotta cheese with lime zest, juice, 2 tsp vinegar, 1/2 tbsp olive oil and 1/4 cup water using a stick mixer or blender. Season with salt and pepper to taste.

5. Toss salad components with chicken, corn and dressing until well combined. Season to taste with salt and pepper. Divide salad among plates to serve.

Notes:
Use two frypans if possible so the corn can cook at the same time as the chicken.



Return the shredded chicken to the pan with 1/4 cup water for extra juicy pieces!

chicken breast fillets 600g
Corn cobs 2
Celery 2 sticks
Green capsicum 1
spring onions 1/3 bunch
Cherry tomatoes 1 bag (200g)
mint 1/2 bunch
Coleslaw 1 bag (400g)
Ricotta cheese 1 tub (250g)
lime 1

From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, ground cumin, apple cider vinegar