Ingredients
Method
1.Heat a char-grill pan on medium.
2.In a bowl, toss chicken, seasoning and 2 tablespoons oil together. Mix well. Toss cauliflower and corn in remaining olive oil, then season.
3.Char-grill vegetables for 10-15 minutes, turning occasionally. Transfer cauliflower to a bowl. Allow corn to cool slightly, then cut down cob to remove kernels. Add to cauliflower.
4.Char-grill chicken fillets for 3-4 minutes each side, then transfer to a plate to rest for5 minutes, loosely covered with foil.
5.In a jug, combine mayonnaise and chipotle sauce. Toss vegetables with currants and chives.
6.Serve salad on a bed of rocket, topped with sliced chicken and drizzled with chipotle mayonnaise.