BBQ Chicken Skewers and Salad

For the chicken:

500 g boneless chicken breast fillets
1 cup BBQ sauce, I used the Woolworths Braai BBQ sauce
8 medium-sized skewers, soaked in water for 30 minutes (this prevents them from burning)
1/4 tsp salt
1/4 tsp black pepper

For the salad:
2 ears of sweet corn
1 large iceberg lettuce, chopped
250 g cherry tomatoes, halved
150 g canned black beans, rinsed
10g Coriander leaves, chopped

For the dressing:
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1/2 tsp Dijon Mustard
1 tsp lemon zest
1/2 tsp salt
1/2 tsp pepper

Cube the chicken fillets into bite sized portions, add the marinade and seasonings and mix to combine. Place in the fridge for a minimum of 4 hours or overnight.
Preheat your oven to 180C. Prepare a baking tray with baking paper and set aside.
Thread the chicken on each skewer, brush with the remaining marinade and bake for 30 minutes.
To make the salad dressing, place the dressing ingredients in a jar and shake well until the mustard dissolves.
To make the salad, in a large bowl add in the sweet corn, lettuce, cherry tomatoes, black beans, and coriander. Drizzle with as much dressing as you like and toss to coat.
Once the chicken is cooked, serve warm alongside the fresh salad and enjoy!

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