Chipotle Chicken Salad

Ingredients

• 2 teaspoons chipotle sauce
• 2 boneless chicken breasts
• Salt to style
• Crushed black peppercorns to style
• 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 number of assorted lettuce leaves
• 5-6 red cherry tomatoesquartered
• 1 small English cucumber, thinly sliced
• Croutons for garnish
• Microgreens for garnish

Method

1. Place hen breasts in a shallow extensive bowl, add salt, crushed black peppercorns, chipotle sauce and 1 tablespoon olive oil and rub properly on either side of the hen breasts. Set apart to marinate for 10-Quarter-hour.
2. Heat a non-stick grill pan, place the hen breasts together with the corn on the cob in it, drizzle 1 tablespoon olive oil over them and grill on excessive warmth for 3-4 minutes.  Turn them over and grill for 3-4 minutes extra. Sprinkle salt and crushed black peppercorns on the corn an grill for 2-3 minutes. 
3. Take the hen 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 until properly mixed.
5. Tear the lettuce leaves and organize in a big bowl. Add cherry tomatoes, cucumber, corn roundels, hen slices and drizzle a lot of the dressing on prime. Gently combine and organize on a serving plate. Garnish with croutons, microgreens and drizzle remaining dressing. Serve instantly.