This spiced chicken salad is a bit like a taco without the tortilla. It's here for your carb-light nights with its creamy, caramelised corn salad that gets fresh with bitey radish and tangy feta. If you have someone at the table who just can't do without a wrap to get their hands around, you can always serve with a few tortillas on the side.
Peel and crush garlic. Finely zest lime. Place chicken, garlic, lime zest, Tex Mex Mix Tape, 2 teaspoons oil, salt and pepper in a bowl and toss to combine. Set aside until ready to cook.
Use a sharp knife to carefully slice corn kernels from cobs.
Heat 1 teaspoon oil in a frypan over medium-high heat. Place corn in frypan with salt and pepper and cook, stirring occasionally, for 2–3 minutes or until caramelised slightly. Transfer to a bowl and wipe out pan.
Return frypan to medium-high heat. Add chicken and cook for 10–12 minutes, turning halfway, or until golden and cooked through. Set aside to rest on a plate.
Thinly slice radishes. Cut tomato into wedges. Wash coriander, chop leaves and thinly slice stems. Juice lime. Thinly slice spring onion. Place the corn, radish, tomato, most of the coriander, lime juice, spring onion and yoghurt in a bowl and mix well to combine.
Slice chicken. Divide salad between plates, top with chicken and crumble over feta. Sprinkle with remaining coriander to serve.