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. Return to pan with 1/4 cup water and cook for 1 minute.

2. Wipe out pan, add 1/2 tbsp oil and reheat over high heat. Remove corn from cob and cook for 3-4 minutes, or until charred.

3. Roughly chop half the coriander. Blend with avocado, 1 tbsp vinegar and 2 tbsp olive oil using a stick mixer. Season with salt and pepper to taste.

4. Shred cabbage, halve tomatoes and slice spring onions. Toss all together with corn, dressing and shredded chicken.

5. Divide salad between plates. Scatter over remaining coriander leaves to serve.

Notes:
Serve any leftovers in a wrap for lunch the next day!

chicken breast fillets 600g

corn cobs 2

coriander 1/2 packet
avocado 1

savoy cabbage 1/2
cherry tomatoes 1 punnet
spring onions 1/3 bunch

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