BBQ Chicken with Potato and Corn Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill hot plate to medium heat (if using).
2. Toss potatoes with first measure of oil on prepared tray and season with salt and pepper. Bake for 20–25 minutes, until cooked through. Turn halfway to ensure even cooking. When 5 minutes cook time remains, add courgette to tray with potatoes and bake until tender.
3. While potatoes cook, pat chicken dry with paper towels. In a medium bowl combine all remaining BBQ chicken ingredients. Add chicken and toss to coat well then set aside.
4. In a large bowl mix all salad dressing ingredients together. Remove husk and silk from corn then cut kernels from the cob; remove core and seeds from capsicum and dice 1cm. Add both to the bowl with dressing and set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in two batches, for 2–3 minutes each side (depending on thickness), until just cooked through. Set aside, covered with foil, to rest for 5 minutes before slicing in half on an angle.
6. Gently toss baked potatoes, courgette and almonds in bowl with corn, capsicum and dressing. Season with salt and pepper.
7. Divide potato and corn salad between plates and top with slices of BBQ chicken.