Smoky griddled chicken salad with corn & couscous

Step by Step

Step 1

Preheat the grill to high. Put the chicken between 2 large pieces of baking parchment and bash with a rolling pin to 2cm thickness. Combine the seasoning, 1 tbsp oil and a pinch of salt in a bowl, then add the chicken and turn to coat. Cover and set aside.

Step 2

Lay the corn and tomatoes, kept on the vine, over a foil-lined baking tray, then brush with 1 tbsp oil. Grill for 15-20 minutes – remove the tomatoes after 10 minutes, or when blistered. Turn the corn during cooking, until tender and blackened in places. Remove the tomatoes from the vines and put in a large serving bowl.

Step 3

Meanwhile, cook the couscous according to pack instructions. Drain in a sieve, rinse with just-boiled water, then drain for 2-3 minutes. Add to the tomatoes, toss with the remaining 1 tbsp oil, then season.

Step 4

Heat a griddle pan over a high heat. Cook the chicken in 2 batches for 3-4 minutes each side, until charred with no pink meat and juices that run clear. Leave to rest on a plate. Cut the kernels from the corn, then stir into the couscous with the chives, lemon juice and more oil, if liked. Stir the sliced chicken and any juices into the salad. Serve with lemon wedges and chilli sauce.