2. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. Transfer to a large bowl.
3. Shred cabbage, slice spring onions and capsicum. Dice tomatoes. Add to bowl with corn.
4. Blend avocado with 1 tbsp vinegar and 2 tbsp olive oil using a stick mixer or processor. Season with salt and pepper.
5. Toss dressing into salad until well coated. Season with salt and pepper to taste. Serve with chicken pieces.
You can also cook the chicken on the BBQ or stove top if preferred.
Corn cobs 2
Baby wombok cabbage 1/2
Spring onions 1/4 bunch
Green capsicum 1
From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar