Cajun chicken tenderloin salad

This is for you my dear sisters.

Adaptation from Coles -Cajun chicken with corn and avocado

Ingredients - serves 4
2 corn cobs - leaves and hairs all removed (or 2 cups of frozen corn)
500g chicken tenderloins (skinless breasts are also good but drier)
200g baby tomatoes
1/2 cup coriander leaves
1 bulb of baby cos lettuce (can substitute with any salad veggies)
2 avocados
1 cup of cous cous (alternatively cooked brown rice)
1 tbsp olive oil
1 pinch of salt
4 poached/hard boiled eggs (optional)

Chicken seasoning
1 tbsp cajun spice mix
1 tbsp olive oil
1 tbsp honey (optional)

Salad seasoning (optional)
2 limes
cracked pepper

Step by step to make cous cous

1. Boil 1 1/2 cups of water. Turn off heat.
2. Put cous cous into boiled water, stir with fork. 
3. Close for 5 minutes, cous cous will absorb all the water and swell 2 or 3 times in volume.
4. Add olive oil and salt. 
5. Fluff up cous cous with fork. If cous cous is clumping, add a bit more olive oil. Set aside.

Step by step to make salad

1. Combine chicken and chicken seasoning. 
2. Heat up grill/pan. If pan, might need to spray some oil just to coat. On medium heat grill/pan fry chicken 3 minutes each side if using tenderloin. If breast, might take a minute or 2 longer each side depending on how thick you cut it. Set aside.
3. Steam or blanched corn until cooked but not soft. To make it sinful can rub it with some butter, tee hee... 
4. Drain water from corn. Remove corn from cob by cutting it vertically. 
5. Cut baby tomatoes lengthwise. 
6. Cut up avocado into chunks.
7. Mix corn, tomatoes, avocado, coriander with lime in a bowl.
8. Add chicken, cous cous, lettuce and harboiled eggs. If poached eggs put on top after mix.
9. Mix it through. Crack some pepper to taste.

Tips
If making this for lunch over the week, separate everything into individual containers and only mix the required portion. Only cut up 1/2 avocado per portion and cling wrap the remaining side until required.

ENJOY!