Peri Peri Crusted Chicken Salad with Sweetcorn and Tahini Dressing

Steps

1. BBQ hot plate to high (if using)
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place seasoned flour and panko crumb into separate bowls and lightly whisk egg with milk in a third bowl.
3. Coat each piece of chicken first in flour, then egg mixture, then panko crumb, shaking off excess as you go. Set aside. Stand each corn cob on its end on a chopping board and use a sharp knife to slice down to remove kernels (discard core).
4. Heat a drizzle of oil in a large fry-pan on high heat and stir-fry corn for 3–4 minutes, until just tender and starting to caramelise. Transfer to a large bowl to cool slightly. Wipe out fry-pan with paper towels and return to medium heat with a drizzle of oil.
5. Cook chicken for about 3 minutes each side (depending on thickness), or until crumb is golden brown and chicken is cooked through. While chicken cooks, whisk all tahini dressing ingredients together in a small bowl. When chicken is cooked, set aside to rest for 5 minutes, while you make the salad.
6. Thinly shred lettuce; thinly slice spring onions on an angle; cut cucumber in half lengthways and thinly slice into half rounds. Add all to bowl with cooked corn, along with feta. Drizzle over half the tahini dressing, toss to coat and season with salt and pepper. Slice chicken into 2cm-thick strips.
7. Divide salad between plates and top with peri peri crusted chicken. Drizzle over remaining tahini dressing.