How to Make Cajun Chicken with Corn Salsa

Ingredients

• 2 skinless chicken breasts
• 1 tbsp of Cajun seasoning
• 1 tbsp olive oil

• 1 large fresh corn on the cob, stripped of husks and threads
• ½ small red onion, finely chopped
• ½ red pepper, seeded and diced
• 1 red chile, seeded and finely chopped
• 1 small Hass avocado, diced
• 1 tbsp olive oil
• 1 lime juice

1. Put the chicken breasts between two pieces of plastic wrap and pound with a rolling pin until flattened evenly. Mix the Cajun seasoning with the oil and brush over the flattened chicken. Leave to marinate for at least 15 minutes.
2. To make the salsa, add the corn to a large pan of boiling water and cook for 5 minutes, then immediately transfer to a bowl of ice water to cool. Drain well, then, using a sharp knife, scrape off all the kernels. Combine with the remaining salsa ingredients, mix well, and set aside.
3. Heat a griddle pan and cook the chicken for 4–5 minutes on one side, pressing the pieces down on the griddle pan, then turn and cook for 4–5 minutes on the other side, or until cooked through.
4. Spoon the salsa onto serving plates and top with the griddled chicken.