CHICKEN & SWEETCORN CHOPPED SALAD WITH HONEY TAHINI DRESSING

1. Remove the husk from the corn, snap the cob in half and place in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Boil for 2 minutes, then remove the corn and run under cold water. Allow to cool.
2. When cool, slice the corn kernels off the sweetcorn on a large chopping board. Scatter over the LeaderBrand Ranchslaw, followed by all remaining salad ingredients. Using a big knife, chop everything together until all the components are cut into small pieces. Transfer to a large mixing bowl.
3. Meanwhile, whisk together all ingredients for the dressing in a small bowl until creamy. Pour over the salad and toss well, until everything is coated and distributed.
4. Serve chilled or at room temperature.

• 1 cob of LeaderBrand Sweetcorn, husk and silk removed
• 1 bag LeaderBrand Ranchslaw 
• 1 heaping cup leftover roast chicken, roughly torn
• 1 large capsicum, cored and thickly sliced
• ½ small red onion, thinly sliced
• ¼ cup tightly packed fresh parsley
• ¼ cup almonds, roasted 

Honey Tahini Dressing 

• ¼ cup hulled tahini  
• 3 Tbsp apple cider vinegar 
• 2 Tbsp honey, gently heated to liquefy 
• 2 Tbsp olive oil 
• 1 tsp salt