1 teaspoon butter.
1 cob of corn, husk removed.
1 tablespoon coconut oil.
1 small (100g) onion, thinly sliced.
1 clove garlic, crushed.
2 teaspoons ground cumin.
2 teaspoons sweet paprika.
1/2 teaspoon cayenne pepper.
200 g roast chicken, shredded.
1 Lebanese cucumber, finely diced.
1 red capsicum, finely diced.
1 small avocado, cubed.
1 cup coriander leaves, roughly chopped.
juice of 1 lime.
2 cups iceberg lettuce, shredded.
1/2 cup grated cheddar cheese.
lime wedges, to serve.
1. Brush corn with butter and cook in chargrill pan or under grill until charred. Cool slightly. Remove kernels and set aside. Discard cob.
2. Heat oil in a medium frying pan. Add onion. Cook for 5 minutes until softened. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.
3. Meanwhile, combine cucumber, capsicum and corn in one bowl and avocado, coriander and lime juice in another.
4. Divide lettuce between a bowl and a container for tomorrow's lunch. Divide chicken, salad mix and avocado between the two. Sprinkle with cheese and serve with lime wedges.
Courtesy of I Quit Sugar