Ingredients

• 1 large red capsicum, quartered
• 2 large chicken breast fillets
• 1 tablespoon smoky chipotle Mexican seasoning
• 1 tablespoon olive oil
• 3 corncobs
• 400g can black beans, rinsed, drained
• 1/3 cup chopped fresh coriander
• 3 green shallots, thinly sliced
• 1 small red onion, finely chopped
• 2 tablespoons Praise Deli Style Lime & Chilli Vinaigrette, plus extra, to drizzle
• 200g cherry tomato medley, halved
• 1 avocado, chopped
• 100g feta, sliced
• 20g baby rocket

Method

• Step 1 Preheat an oven grill on high. Place the capsicum, skin side up, on a baking tray. Spray with oil. Grill for 3-5 minutes or until the skin blackens and blisters. Transfer to a bowl. Cover with plastic wrap and set aside for 5 minutes (this will make the skin easier to remove). Peel the skin and discard. Thickly slice capsicum.

• Step 2 Meanwhile, place chicken in a glass or ceramic bowl. Sprinkle with seasoning and drizzle with 1 tbs oil. Toss chicken until coated.
• Step 3 Preheat a barbecue grill or chargrill pan on medium. Remove husks and spray corn with oil. Cook corn and chicken, turning corn often and chicken halfway, for 8-10 minutes or until chicken is just cooked though and corn is tender. Transfer chicken to a plate. Cover with foil. Set aside for 5 minutes to rest. Place corn on a chopping board.
• Step 4 Cut the corn kernels from the cobs and place in a bowl. Add the beans, coriander, shallot, onion and dressing and toss until well combined. Spoon onto a platter. Top with the capsicum, tomato, avocado and feta. Slice the chicken and place on the platter. Top with the rocket and drizzle with extra dressing to serve.