Try bite-sized pieces of tender chicken, with lashings of Heinz Salad Cream.

Method

• Mix 1 tablespoon korma paste with the Heinz Salad Cream, mango chutney and natural yoghurt, cover and chill until needed.
• Cook the corn on the cob in salted water for 10 minutes, cool and chill until required.
• Toss the chicken in oil and season well before placing on the barbecue with grey coals and barbecue for 15-20 minutes or until the juices run clear when the meat is pierced with a sharp knife. Brush with the remaining korma paste a minute or so before the end.
• While barbecuing the chicken also finish cooking the corn on the cob on the barbecue for about 5-10 minutes, turning every so often to char slightly.
• Slice the chicken, and stand the corn upright and run a sharp knife down it removing the corn kernels.
• In a bowl mix the chicken, with the corn, gem lettuce, tomatoes and the dressing and serve immediately garnished with fresh coriander.
• Tip: The korma salad cream dressing can be used to make a prawn cocktail instead of using Marie rose sauce.

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