Chicken & Charred Corn Salad with Coconut, Lime & Coriander Dressing

Method

1. Heat your oven to 170°C/340°F/Gas4.  Line a large baking tray with baking paper. 
2. Peel the skin from the sweet potato and then continue to use the peeler down the length of the sweet potato to create your shards.  Dab them with some paper towel to soak up some moisture, then put the shards into a bowl and coat with the oil and sea salt.  Spread them out onto the tray and put into the oven.  Every 5 to 10 minutes, you will need to move them around and spread them out.  If they are starting to brown too quickly reduce the heat down about 10 degrees and continue to cook.  It will take 25-30mins minutes to completely cook and once out of the oven they will crisp up even more.
3. Heat a grill pan, or your BBQ, to a medium heat and cook the corn on the cob, turning once it’s slightly charred. Keep turning until all sides are cooked through.  The corn will take approx. 15 mins to fully cook.  Want to skip this step – see notes.
4. In the meantime, combine all the marinade ingredients and add the chicken.  Coat it well and set aside.
5. The dressing: it’s easy to blend, but you will need a small blender.  If you don’t have one you can finely chop the coriander and just mix all your ingredients together. 
6. Once the corn is cooled run a knife down the sides and remove the kernels.  Add it to your plate with cos lettuce.
7. You can cook the chicken in the same pan as the corn was cooked.  Heat the pan to medium, and cook the chicken for a few minutes each side until cooked through.
8. Pile the chicken onto the salad, dress it with as much dressing as you like, and top it with sweet potato shards.