Mexican chicken, corn and bean salad

1.Heat a chargrill pan on medium heat. Cook corn for 15 minutes, turning often, until tender and coloured.

2.Chargrill chicken in pan for 10-15 minutes, until cooked through. Cut corn from cobs and slice chicken. Set aside to cool.

3.Whisk together lemon juice, jalapenos, oil and garlic in a small bowl to make dressing.

4.Combine corn kernels, chicken, beans, tomato, avocado and cucumber. Season to taste. Serve salad with dressing.