Mexican Chicken

Steps

1. a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Cut any chicken steaks thicker than 3cm into thinner steaks. To do this, place your hand flat on top of chicken breast and slice through horizontally to make two thin pieces. Pat chicken dry with paper towels and place in a small bowl. Add Mexican sauce, salt and lemon zest and juice to chicken and mix well.
3. Heat oil in a medium fry-pan or grill plate on medium-high heat. Cook chicken for about 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest while you prepare the rest of the meal.
4. While chicken cooks, cook corn in pot of boiling water for 1-2 minutes then drain well.
5. Remove core and seeds from capsicum and finely dice; halve cherry tomatoes; finely chop coriander; mince garlic. Add all to a medium bowl along with cooked, drained corn and all remaining salsa ingredients. Stir well to combine and season to taste with salt and pepper
6. Make cos salad. Add oil, mustard and vinegar to a medium bowl and whisk to combine. Use a vegetable peeler to peel carrot into long thin ribbons. When you reach the core, very thinly slice core, add to bowl. Tear cos leaves, add to bowl and toss to coat with vinaigrette.
7. In a small bowl, mix all coriander yoghurt ingredients together well. Season to taste with salt and pepper.
8. arrange cos salad on plates. Top with Mexican chicken and any resting juices (if desired). Dollop over coriander yoghurt and salsa.