Ultimate corn & chicken salad

1. Soak the corn (husks and all) in cold water for at least 30 minutes – if you can’t find cobs with the husks intact, you don’t need to do this.
2. Ignite all the burners to full whack and leave with the lid closed until the temperature gauge is at roughly 290°C.
3. Drain the corn, then cook for 15 minutes, or until charred, turning regularly, then remove to a board.
4. Season the chicken breasts all over with the smoked paprika and a pinch of sea salt and black pepper. Cook for 7 minutes, or until golden and cooked through, turning halfway, then remove to a plate to rest.
5. Scatter the popping corn onto the residual chicken fat and place the basting dome on top and cook for 3 minutes, or until popped, moving it around the slate occasionally, then remove to a large bowl and season with a small pinch of salt.
6. To make the dressing, mix the yoghurt in a large serving bowl with the mustard and Tabasco. Squeeze in the lemon juice, finely grate in the Cheddar, finely chop and add the herbs, mix well to combine.
7. Char the spring onions for 5 minutes, halve the lettuces and char cut-side down for 1 minute, then trim and clank it all up, adding it all to the bowl of dressing as you go.
8. Peel, destone and roughly chop the avocado along with the cucumber, then add both to the bowl.
9. Peel back the corn husks, then use a sharp knife to remove the corn kernels directly into the bowl. Toss everything together, then pile onto a large serving platter or into serving bowls. Slice up the grilled chicken and arrange on top of the salad with the popped corn.

Recipe tested on a Weber Slate Barbecue