Chipotle Chicken Salad

Ingredients

• 2 teaspoons chipotle sauce
• 2 boneless chicken breasts
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons olive oil                    
• 1 corn on the cob
• Dressing
• 1½ tablespoons mayonnaise
• 1 teaspoon chipotle sauce
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• Salad
• A few assorted lettuce leaves
• 5-6 red cherry tomatoes, quartered
• 1 small English cucumber, thinly sliced
• Croutons for garnish
• Microgreens for garnish

Method

1. Place chicken breasts in a shallow wide bowl, add salt, crushed black peppercorns, chipotle sauce and 1 tablespoon olive oil and rub well on both sides of the chicken breasts. Set aside to marinate for 10-15 minutes.
2. Heat a non-stick grill pan, place the chicken breasts along with the corn on the cob in it, drizzle 1 tablespoon olive oil over them and grill on high heat for 3-4 minutes.  Turn them over and grill for 3-4 minutes more. Sprinkle salt and crushed black peppercorns on the corn an grill for 2-3 minutes. 
3. Take the chicken breasts on the worktop and slice them thickly. Slice the corn on the cob into roundels.
4. To make the dressing, take mayonnaise in a jar. Add chipotle sauce, honey, lemon juice and olive oil, place the lid on and shake till well combined.
5. Tear the lettuce leaves and arrange in a large bowl. Add cherry tomatoes, cucumber, corn roundels, chicken slices and drizzle most of the dressing on top. Gently mix and arrange on a serving plate. Garnish with croutons, microgreens and drizzle remaining dressing. Serve immediately.