Mexican Chicken and Avocado Salad with Pepitas

Steps

1. a full kettle to the boil.
2. Slice corn kernels from cob and place, with broccoli, in a medium, heat-proof, bowl with a pinch of salt. Cover with boiling water and a plate and leave for 5 minutes until just tender. Drain, run under the cold tap to cool slightly then drain well.
3. Roughly dice avocado and place in a large bowl with remaining smoked chicken salad ingredients. Add cooked, cooled broccoli and corn.
4. 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 sharp knife to slice horizontally to make 2 thin steaks. Heat drizzle of oil in a large fry-pan on medium to high heat. Season chicken with salt and pepper and cook for about 2 minutes each side, until cooked through. Set aside, covered in foil to rest for a few minutes, then slice.
5. In a bowl, whisk all Mexican dressing ingredients together. Toss half the dressing through salad and season with salt and pepper.
6. To cook tortillas, wipe out pan used for chicken and place on high heat. Fill a shallow dish or bowl with cold water. Dip each tortilla quickly into water then toast for about 1 minute each side until slightly brown and crispy.
7. Divide chicken salad between plates. Spoon over dressing and sprinkle over pepitas. Serve tortillas on side or broken through salad.