”Fresh iceberg lettuce adds crunch to this zesty gluten-free salad.”
Place chicken in a glass or ceramic dish. Add lime rind, chilli, garlic, 2 tablespoons lime juice and 1 tablespoon oil. Rub to coat. Cover. Refrigerate for 20 minutes
Meanwhile, place corn in a large, heatproof microwave-safe bowl. Add 2 tablespoons cold water. Cover. Microwave on HIGH (100%) for 2 minutes or until just tender. Remove corn from bowl. Pat dry with paper towel. Spray with oil.
Heat a barbecue chargrill on medium-high heat. Add chicken and corn. Cook chicken for 4 minutes each side or until browned and cooked through, and cook corn for 5 minutes, turning, until browned. Transfer chicken to a plate. Cover with foil. Rest for 5 minutes. Transfer corn to a chopping board to cool for 5 minutes.
Using a sharp knife, cut kernels from cobs. Slice chicken. Combine remaining lime juice and oil in a small bowl. Season with salt and pepper. Arrange lettuce on a platter. Top with corn, avocado, onion, coriander and chicken. Drizzle with dressing. Serve.